Whipped Ricotta Toast with Spicy Tomato Confit
James Park has created the breakfast/toast/snack of your dreams in his new book “Chili Crisp.” The garlicky oil from the tomato confit uplifts and complements the creamy texture of ricotta, and the baked tomatoes ooze with a delightful sweetness. The addition of Fly By Jing Sichuan Chili Crisp provides just the right amount of heat without overpowering the tomatoes. You can serve tomato confit with plain ricotta straight out of the tub, but taking the extra step to whip the ricotta in a food processor to make it extra creamy is well worth the effort.
2 cups cherry tomatoes
¼ cup plus 1 Tbsp extra-virgin olive oil
2 Tbsp Sichuan Chili Crisp
1 tsp toasted sesame oil
1 tsp granulated sugar
1 tsp kosher salt
2 tsp balsamic vinegar
2 garlic cloves, minced
¼ cup ricotta
2 slices bread, preferably sourdough
Drizzle of honey, for garnish
Flaky sea salt, for garnish
Preheat the oven to 325°F. In a small bowl, combine the tomatoes, 1/4 cup of the olive oil, chili crisp, sesame oil, sugar, salt, balsamic vinegar, and minced garlic. Toss everything to make sure that the tomatoes are well coated. Transfer the tomatoes to a 2 qt baking dish. Bake in the oven for 1 hour and 30 minutes, or until the tomatoes are well cooked and bubbling. Let it cool for 20 minutes, or until just warm.
Add the ricotta and the remaining 1 Tbsp olive oil to a food processor and blend until smooth, or about 1 minute.
Toast the bread until golden brown and let cool slightly before topping generously with the ricotta. Add the spicy tomato confit on top of the whipped ricotta. Finish with a drizzle of honey and a sprinkle of flaky sea salt.
The leftover tomato confit can be stored in an airtight container in the fridge for up to 1 week, and the whipped ricotta can be stored in an airtight container in the fridge for up to 2 days. Both can be reused right away to assemble the toast.
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023. Published by Chronicle Books