Prep Time: 10 minutes

Cooking Time: 2 hours

Serves: 3-4 

Ingredients:

• Sourdough Bread
• 1 Cup of Ricotta
• 3 Cups of Olive Oil (or just enough to cover the tomatoes in the baking dish)
• 500g Cherry Tomatoes
• 2 Rosemary Sprigs
• 2 Dried Bay Leaves
• 1 Bulb of Garlic (optional)
• Salt and Pepper 

Method:

1. Preheat the oven to 110°C fan forced.
2. Combine the tomatoes, the head of the garlic bulb (skin on), olive oil, rosemary and bay leaves into a baking dish. Place in oven and bake for two hours. The oil should be lightly sizzling. 
3. Place the ricotta into a food processor and mix until it creates a smooth, creamy texture.
4. Spread the ricotta onto a slice of toasted sourdough. Top with confit tomatoes and serve with salt and pepper.

 This recipe was created for us by Ruby aka Home, So Homely. You can follow her on Instagram here!