by TheRunawaySpoon
View
my 24 recipes »
Photo 1 of 4
by James Ransom
Photo 2 of 4
by James Ransom
Photo 3 of 4
by sygyzy
Photo 4 of 4
by TheRunawaySpoon
A&M's Testing Notes:
Expand CollapseTheRunawaySpoon's Notes:
Expand15 ounces whole milk ricotta Ask a question about this ingredient
4 ounces log goat cheese Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons fresh marjoram leaves, or leafy herb of your choice Ask a question about this ingredient
generous grinding of black pepper Ask a question about this ingredient
generous sprinkling of kosher salt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
12 ounces cherry tomatoes Ask a question about this ingredient
1/4 cup vermouth Ask a question about this ingredient
1/4 cup light brown sugar Ask a question about this ingredient
3 sprigs marjoram, or leafy herb of your choice Ask a question about this ingredient
For the baked cheese: Place the ricotta in a colander lined with cheese cloth and leave to drain for about 30 minutes, pressing down to help extract liquid.
Ask a question about this stepPreheat the oven 375 degrees. Brush the inside of a 2 cup baking dish with olive oil.
Ask a question about this stepIn the small bowl of a stand mixer, beat the ricotta, goat cheese and egg until smooth. Beat in the herbs (chopped if the leaves are large), a generous amount of pepper and salt. Taste your goat cheese first, saltier cheeses require less additional salt.
Ask a question about this stepSpoon the cheese mixture into the prepared baking dish and bake for 40 minutes, or until puffed in the center and browning.
Ask a question about this stepLet the cheese cool slightly, then invert it out onto a plate.
Ask a question about this stepFor the tomatoes: While the cheese is baking, heat the olive oil in a large skillet over medium heat, then drop in the tomatoes. Cook, stirring frequently, until the skins on the tomatoes start to split. Pull the pan off the flame, add the vermouth and return to the heat. Add the brown sugar and herbs and stir until the sugar is melted. Add a generous pinch of salt. Lower the heat and cook gently until the liquid is reduced to a syrupy coating for the tomatoes. The tomatoes will collapse and some may disintegrate. That’s fine.
Ask a question about this stepWhen ready to serve, spoon the candied tomatoes over the warm baked cheese and serve with sliced baguette or crostini.
Ask a question about this stepThe baked cheese can be prepared a few hours in advance and then baked before serving. It is best served warm, but not necessarily right out of the oven. The tomatoes can be prepared ahead too and gently reheated before serving.
Ask a question about this stepI am so excited to try this recipe!!! Its so simple yet creative. thanks for sharing :)
Made this today with Jennifer's recipe for fresh ricotta, the tomatoes were a 10! I think I would have preferred the ricotta just fresh, not cooked....fun to try your recipe though. Good job. Thanks
Made this over the weekend, and it was a huge hit. Substituted in Thyme, and used Jennifer Perillo's Tomato Jam instead of the candied tomatoes. Was asked for the recipe by everyone. Lovely dish
I made this last night and it was really good. I think it would probably be better if I had better quality ricotta and goat cheese. Do you have any recommendations for these ingredients?
Jennifer Perillo's recipe for homemade ricotta (here on food52) is phenomenal and would be great for the ricotta aspect of this!! It's not hard to make and is some of the best I've ever had!
Congrats on your win! Just saw your published recipe in the "Foodista" book.
personally, i believe the tomatoes are the star of this dish. they are out of this world. anyone who doesn't like tomatoes will be stunned with how incredible these taste...congrats on such an epic contribution to cocktail hour.
on a side note...the only change i made was to add in some candied pecans to the syrup right at the end before i poured it over the cheese. it worked out very well.
personally, i believe the tomatoes are the star of this dish. they are out of this world. anyone who doesn't like tomatoes will be stunned with how incredible these taste...congrats on such an epic contribution to cocktail hour.
on a side note...the only change i made was to add in some candied pecans to the syrup right at the end before i poured it over the cheese. it worked out very well.
I made this today to the delight of my family. Thank you for a wonderful appitizer!
I made this tonight using Jennifer Perillo's homemade Ricotta Cheese recipe. I added the still warm and soft Ricotta and mixed it in with the goat cheese and egg mixture, poured in into a small porcelain casserole and popped it into the oven as directed. Out came a lovely, tasty, savory and spreadable cheesy mixture that was a marriage in heaven with the candied tomatoes. Thank you so much for sharing this recipe!
Congrats! Now I have to go-to appetizers from TheRunawaySpoon (although this looks like a mighty fine meatless Monday dish). I have a similar filling I use to stuff peppers with - a recipe taught me by my mother-in-law many moons ago. Next time I will know to drain the ricotta to get a denser filling.
i am always adding appetiser recipes to my file- and this one is definitely going into it- i love dishes like these- which can be eaten whilst chatting, with a glass of wine in your hand- casual, fun. it looks absolutely amazing. congrats. x shayma
Holy moly! We just had this for dinner. It's amazing and amazingly good. Brava!
Congrats! I adore roasted tomatoes so these candied tomatoes are next on the roster!
Congratulations! This is a gorgeous recipe!
Congratulations RS, beautiful recipe and a wonderful addition to the cookbook.
YAY, YAY, YAY for you - much deserved congratulations!
Thanks! So honored! I love Food52!
Made this recipe last night and it was really good. I didn't have any marjoram (is it me or is that the hot herb right now?) so I substituted some dried oregano, thyme, and rosemary. The cheese was good, no doubt, but what stole the show were the candied tomatoes. I could see a bunch of uses for that.
Loved the tomatoes--I added a bit of onion.
The cheese was a bit too solid and not gooey like I imagined it would be.
oh my goodness RunawaySpoon, this is TO DIE FOR. We subbed fresh oregano but otherwise made the recipe as you wrote. It is wonderful. I just posted it and a shout out to you on my blog (http://em-i-lis.com)- hope you don't mind. It's all fully complimentary. :)
I am going to make this for a bridal shower this weekend.
Perfect way to use my Heirloom cherries from garden!
What a great recipe. Your food pairing ideas are perfect. Congratulations.
Congratulations! I thought this beauty looked like a winner!
Yay! Congrats, RS! I could make a meal out of this.
Congratulations! This sounds like heaven on a plate.
Delicious! Congrats!
Congrats, RS! I had a feeling this would be a finalist. The candied tomatoes are pure genius.
With this and your blue cheese savouries you take the crown as queen of appetizers!
Congrats on being a finalist, though just on the sound of this one alone it's easy to see why! I may have to run and make this immediately it sounds so good!
Oh my does this sound like heaven! I'm absolutely making it with some of my bevy of cherry tomatoes!
Great recipe, congratulations on being a finalist.I love baked cheese and those tomatoes are fantastic.
this sounds like a winner to me!
Oh yum! I love baked ricotta, and those tomatoes look like such a wonderful complement!
This is my own creation. I have certainly had, and made, baked ricotta dishes, but generally found them a little bland. So I once decided to try a similar idea using an abundance of tangy, salty local goat cheese. I had at first served this with a fresh tomato salsa, but decided a sweet, warm treatment was a better complement. The candied tomatoes are inspired by an old Southern casserole dish of tomatoes with brown sugar, with the added vermouth to get things moving and add some depth. Cherry tomatoes hold up beautifully in this process. Marjoram is my favorite herb, and beautifully complements these ingredients. I’ve been making this for years, and published it on my website in June.
I would never submit a recipe that is not my own without proper attribution.
Did you adapt this from an exsisting recipe or your own creation?
This is my own creation. I have certainly had, and made, baked ricotta dishes, but generally found them a little bland. So I once decided to try a similar idea using an abundance of tangy, salty local goat cheese. I had at first served this with a fresh tomato salsa, but decided a sweet, warm treatment was a better complement. The candied tomatoes are inspired by an old Southern casserole dish of tomatoes with brown sugar, with the added vermouth to get things moving and add some depth. Cherry tomatoes hold up beautifully in this process. Marjoram is my favorite herb, and beautifully complements these ingredients. I’ve been making this for years, and published it on my website in June.
I would never submit a recipe that is not my own without proper attribution.
It's absolutely beautiful and up on my list to make ASAP. Well done!
Hi, what kind of vermouth shoudl I use, sweet or dry? Thanks
I am out of brown sugar. Would honey work as a sub or any other suggestions?
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
photo 1 of 12
What you'll need to make this dish: goat cheese, marjoram, egg, brown sugar, vermouth, ricotta and cherry tomatoes.
photo 2 of 12
Carefully weighing out the ricotta. This is serious business, people!
photo 3 of 12
The ricotta, goat cheese and eggs go for a spin in the mixer.
photo 4 of 12
A healthy dose of fresh marjoram.
photo 5 of 12
Make sure to oil the baking dish, as it will save you a heartstopping moment when it comes time to turn the cheese out of the pan.
photo 6 of 12
photo 7 of 12
Spreading the herbed cheese mixture into the dish.
photo 8 of 12
See you in about half an hour!
photo 9 of 12
Meanwhile, time to candy those cherry tomatoes. First, we added some vermouth.
photo 10 of 12
Then brown sugar and more marjoram.
photo 11 of 12
About 10 minutes later, the tomatoes looked like this.
photo 12 of 12
And voila! Instant crowd pleaser.
I am so excited to try this recipe!!! Its so simple yet creative. thanks for sharing :)