Crispy Chili Oil Ricotta with Burst Tomatoes
Ingredients
- 1 poundricotta cheese
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupolive oil
- 1lemon
- ·sea salt
- ·black pepper
- ·fresh bread (for serving)
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 02
Add 1 1/2 pounds cherry tomatoes to the skillet. Cook for 6–8 minutes, shaking the pan occasionally, until the tomatoes blister and begin to burst. Season with salt and black pepper.
- 03
Dollop 1 pound ricotta into a shallow bowl. Pour the hot tomato-chili oil mixture over the top, allowing the heat to warm the ricotta.
- 04
Drizzle with the remaining 1 tablespoon raw olive oil. Squeeze fresh lemon juice over everything and taste for seasoning—add more salt or red pepper flakes as desired.
- 05
Serve immediately with crusty bread for scooping.
Spice Tips
For milder heat, use 1/4 teaspoon red pepper flakes. For serious fire, increase to 3/4 teaspoon or add a pinch of cayenne. A few torn basil leaves stirred in at the end add freshness without cooling things down.