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Baked Ricotta With Maple-Roasted Tomatoes

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Baked Ricotta With Maple-Roasted Tomatoes

Ingredients

  • 1 pint cherry tomatoes, rinsed
  • 2 tablespoons maple syrup
  • 1 tablespoon sweet or dry vermouth
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • kosher salt and freshly ground black pepper
  • 1 pound high quality ricotta cheese, drained in cheesecloth overnight to remove excess moisture
  • 4 ounces fresh goat cheese, softened to room temperature
  • 1 egg
  • 1 tablespoon olive oil, divided
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