Saffron-Honey Ricotta Spread with Cherry Tomato Confit Delight

Lately, I’ve been itching to shake things up in my kitchen, try recipes that are a departure from my usual routine. So, this week, I decided to dive into something completely different. I’ve been scrolling through countless online recipes, hoping to stumble upon that perfect spark of inspiration. And you know what? It wasn’t as easy as I thought.

But through all the browsing, one thing became crystal clear—I wanted to cook with saffron. I had these incredible saffron-infused honey and saffron sea salt from Nev, and I was determined to put them to delicious use.

Last weekend, my search led me to a saffron honey recipe by Grilled Cheese Social. It looked amazing, and I couldn’t resist giving it a shot. The first time around, I stuck quite close to her recipe, and let me tell you, it was a game changer. The flavors blew me away.

But you know how it is when you’re passionate about cooking—you can’t just stop at the first success. Ideas started bubbling up, and soon enough, I had a mouthwatering twist in mind. I worked my magic, tweaking and experimenting until I had a version that was pure perfection for me and my taste buds. This appetizer has officially won my heart, and I’m pretty sure it’s going to be a regular feature on my menu.

I’m thrilled I stumbled upon this online recipe, especially the creative wonders that Grilled Cheese Social brings to the table. As I relish the triumph of infusing saffron into my culinary escapades, I’m eagerly looking forward to unearthing more of her fantastic recipes and exploring the delicious paths they’ll lead me down.

Preparation & Cooking time: 60 minutes

Ingredients

The recipe

  • Preheat the Oven: Set your oven to 425°F.
  • Prepare Tomato Confit:
    1. Rinse the cherry tomatoes and peel the garlic.
    2. Place tomatoes and garlic in a medium bowl.
    3. Add 2/4 of Brightland Awake Extra Virgin Olive Oil, 1 tsp of Saffron Infused Sea Salt from Nev, and chili flakes.
    4. Mix until the tomatoes and garlic are thoroughly coated in olive oil.
  • Bake Confit:
    1. Transfer the mixture to an oven-safe pan.
    2. Bake for 40 minutes.
  • Make Ricotta Spread:
    1. Put ricotta in a medium bowl.
    2. Add the remaining Brightland Awake Extra Virgin Olive Oil, the Saffron Infused Honey from Nev, zest of lime and citrus, their juice, and the last tsp of Saffron Infused Sea Salt from Nev.
    3. Mix until a smooth cream forms.
    4. Taste and adjust honey and lime quantities as per your preference.
    5. Keep in the fridge.
  • Cool Tomatoes:
    1. Once the tomato confit is cooked, remove from the oven and let it cool to room temperature.
  • Toast Bread:
    1. Toast your preferred amount of bread; optionally, drizzle with the cooked olive oil.
  • Assemble:
    1. Once the tomatoes are cooled, spread the ricotta cream on a plate.
    2. Top with the cooled tomato confit.
    3. Drizzle with the oil from the confit.
  • Enjoy!

Did you try this recipe? Let us know what you thought!

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