Candied tomato croutons and roasted garlic creamy ricotta

The Chubby
4 portions
20 minutes
Cooking Time
40 minutes

A hearty appetizer that combines the comforting taste of creamy ricotta cheese with the unmistakable flavour of our tomatoes, now preserved in olive oil and oregano. Yum

Discover The Chubby tomatoes!


  • 1 original tomato, thickly sliced
  • 1 small bulb garlic, cut in half
  • ½ baguette, thinly sliced
  • 1 cup creamy ricotta cheese
  • A few sprigs fresh oregano
  • Salt and pepper, to taste
  • Olive oil, for drizzling


  1. Preheat oven to 350 °F and place rack in the middle position.
  2. Place tomato slices, garlic, and oregano on a baking sheet. Season with salt and pepper and drizzle with olive oil.
  3. Roast in the oven for 40 minutes.
  4. In the meantime, cut the baguette into thin slices and place slices on a large baking sheet. Brush with olive oil and toast in the oven alongside the tomatoes for 10 minutes.
  5. Once everything is cooked, let cool and set the roasted garlic aside in a bowl. Press on the bottom of the garlic cloves to push them out of their paper. Coarsely crush the garlic with a fork and mix in the creamy ricotta. Mix well and season to taste.
  6. To assemble crostini, smear with a bit of roasted garlic ricotta and top with pieces of tomato confit and oregano. Serve.


Aucune congélation. À consommer le jour même.