10 Min
90 Min (Slow Roast)
4-6 Appetisers
Dip / Aperitivo
Vegetarian Mediterranean
Introduction
A slow-roast concentrates cherry tomatoes into jammy bursts, then the fruit pools over cloud-soft ricotta that has been whipped with La Tomate, award winning olive oil and a lick of honey.
The crimson spice deepens the tomato hue, adds restrained ember heat and lifts the dairy’s sweetness. Serve the spread slightly cool with warm baguette slices for an effortless Mediterranean aperitivo.
Ingredients
Roasted tomatoes
300 g ripe cherry tomatoes, halved
1 Tbsp OLEA432 extra-virgin olive oil
1 tsp La Tomate spice blend
Pinch fine sea salt
Whipped ricotta
250 g whole-milk ricotta, drained 30 min in a sieve
1 Tbsp FLORALE No 1 honey, warmed until fluid
1 tsp LA TOMATE
1 Tbsp OLEA432 olive oil
Small pinch sea salt
To finish
OLEA432 Olive Oil for drizzling
A few basil micro-leaves or torn small basil tips
Toasted baguette or focaccia fingers
Directions
Slow-roast the tomatoes
Heat the oven to 150 °C. Toss tomato halves with olive oil, La Tomate and salt, cut-side up on a parchment-lined tray. Roast about 90 minutes, until edges wrinkle and juices thicken; low heat intensifies sweetness without burning the spice .
Cool to room temperature.
Whip the ricotta
Blitz ricotta, honey, La Tomate, olive oil and a pinch of salt in a food processor for 60–90 seconds until glossy and light; timed whipping ensures a mousse-like texture.
Chill 10 minutes to set.
Assemble
Spoon the ricotta into a shallow bowl, creating gentle swirls with the back of a spoon. Pile the roasted tomatoes in the centre, allowing juices to ripple into the cheese. Thread a little olive oil across the top and strew basil leaves.
Serve
Present immediately with warm baguette or focaccia; the contrast of cool spread and hot bread shows La Tomate’s aroma at its peak.
Chef Notes
Medium-heat, longer roasting concentrates umami and preserves colour better than quick high-heat methods.
Draining ricotta prevents watery pockets and lets the whip hold its airy body.
A touch of honey echoes traditional ricotta-with-honey pairings yet stays within the savoury range when balanced by the spice .
Why It Works
La Tomate threads dried tomato, paprika and subtle chile into both elements, creating a colour and flavour bridge between dairy and fruit. Slow roasting develops natural glutamates in the tomatoes, while EVOO amplifies the spice’s volatile oils without masking basil freshness. The result is a spread that feels familiar yet delivers a quiet, memorable heat.
