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Baked Ricotta and Goat Cheese with Candied Tomatoes
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TheRunawaySpoon
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.
Comments (11)
over 1 year 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.
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
make that VERY favorite herbs
over 1 year ago ChefJune
Marjoram IS my favorite herb. and I have everything to make this on hand... mmmmmm
over 1 year ago Michelle Meeks
I made this for a party this weekend and it was AMAZING!!!! Thanks!
over 1 year 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...
over 1 year ago holstine
Sweet or dry vermouth?
over 1 year ago nll
anyway your dish looks delish and I will make it today. Great way to use up those cherry tomatoes from the garden.
over 1 year ago nll
are you using fresh ricotta? The comments are saying salty ricotta, I buy fresh ricotta and I don't consider it being salty.
over 1 year ago sygyzy
How do you serve it? Crackers and bread?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yep! Either or.
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
This looks delicious! Perfect for party time.