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Baked Ricotta and Goat Cheese with Candied Tomatoes

By • August 25, 2011 • 11 Comments

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Comments (11)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Very interesting and complex layering of flavors. Marjoram is one of my vary favorite herbs.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

make that VERY favorite herbs

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Marjoram IS my favorite herb. and I have everything to make this on hand... mmmmmm

100_2379

over 3 years ago Michelle Meeks

I made this for a party this weekend and it was AMAZING!!!! Thanks!

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over 3 years ago Los Pucheritos de Inma

¡¡¡felicidades por tu blog, esta receta me ha encantado!!! Es muy parecida a una receta que he puesto en mi blog, espero que te guste, http://lospucheritosdeinma...

Stringio

over 3 years ago holstine

Sweet or dry vermouth?

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over 3 years ago Nan

anyway your dish looks delish and I will make it today. Great way to use up those cherry tomatoes from the garden.

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over 3 years ago Nan

are you using fresh ricotta? The comments are saying salty ricotta, I buy fresh ricotta and I don't consider it being salty.

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over 3 years ago sygyzy

How do you serve it? Crackers and bread?

Miglore

over 3 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yep! Either or.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks delicious! Perfect for party time.