Baked Ricotta with Confit Plum Tomatoes and Crostini - Robert Sinskey Vineyards & Wilding Farm
Baked ricotta with confit plum tomatoes and crostini—a perfect party starter. Easy to make, serves 8-10. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 1½ lbs ricotta, store-bought or recipe follows
- 1 lb confit tomatoes, recipe follows
- Flaked sea salt
- Crostini, recipe follows
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