Pink Peppercorn Lemon Thyme Confit Tomato Toast

Directions

1. Heat the oven to 325°F. Combine the tomatoes, olive oil, smashed garlic, and 1 Tbsp Pink Peppercorn Lemon Thyme Seasoning in an 8-inch square or 9-inch round baking dish — snug enough that the oil comes about halfway up the tomatoes. Tuck the garlic under the oil so it softens instead of scorching.

2. Roast 45–55 minutes, stirring gently once at the halfway point, until the tomatoes are blistered and slumped, the juices are jammy, and the oil has gone deep orange.

3. While the tomatoes roast, whip the ricotta. Combine the ricotta, 1 Tbsp olive oil, and ½ tsp Pink Peppercorn Lemon Thyme Seasoning in a food processor and run 60–90 seconds until smooth and spreadable, scraping down once. By hand, whisk hard for 2–3 minutes.

4. In the last 10 minutes of roasting, toast the bread until deeply golden and crisp at the edges. Thick slices need more color than you think to stand up under wet tomatoes.

5. Pull the tomatoes and let them sit 10 minutes. Straight from the oven they will melt the ricotta right off the toast.

6. Mash the softened garlic cloves into the oil in the dish. Spread the whipped ricotta thickly over each slice of toast, spoon the tomatoes on top, and smash them open with the back of the spoon so the infused oil runs into the ricotta.

7. Finish with lemon zest and a light sprinkle of Pink Peppercorn Lemon Thyme Seasoning. Serve right away, while the toast is still crisp.