It's been ages since I blogged, but I'm back at it!
I always seem to have leftover ricotta! You buy a container for lasagna, or something, then the rest seems to go to waste. I hate that! Now with this recipe, I just might be buying ricotta to make this all the time! I made this when we had friends over for the weekend at our place in the mountains. We sipped wine and noshed on this while enjoying the warm air and the view of the trees. A very good weekend.
A note about the cherry tomatoes, I used the small heirloom variety which is why you can see lots of colors in the tomatoes. Any kind of small tomatoes would work out well.
Ingredients
1 cup ricotta
1/2 cup feta cheese
2 cups cherry tomatoes
3-4 garlic cloves, sliced
1/2 onion, sliced in strips
Fresh Thyme
2 Tbsp Olive oil, with more for drizzling for serving
Salt and Pepper
Preheat the oven to 400 degrees. On a large baking sheets with sides, add the tomatoes, fresh thyme, garlic, sliced onions and olive oil. Stir to combine. Place in hot oven and roast until the tomatoes start to burst and the onions are limp, about 20 minutes. You might want to give them a stir halfway through. Let cool to room temperature.
In a good processor, add the ricotta and the feta and process until it is smooth and fluffy. Taste for salt, as feta can be kind of salty on its own, you may not need much.
Add the ricotta mixture to a small serving dish, spreading it about 1 inch thick, top with the tomato mixtures and more fresh thyme. Serve with crackers, bread, sliced Persian cucumbers or whatever else you like.