Cookstown Cherry Tomatoes Recipe
whipped ricotta, candied pork, crispy focaccia, garden herbs
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Ingredients
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Whipped Ricotta
Candied Pork
Crispy Focaccia
Garden Herbs
Cherry Tomatoes
Method
Whipped Ricotta Preparation
- 1
Make the Whipped Ricotta
In a mixing bowl, combine ricotta cheese, heavy cream, salt, and black pepper. Whip with a hand mixer until smooth and fluffy. Set aside.
Candied Pork Preparation
- 2
Prepare the Candied Pork
Preheat the oven to 300°F (150°C). In a bowl, mix together brown sugar, soy sauce, and black pepper. Coat the pork belly with the mixture and place it on a baking sheet. Bake for about 2 hours until caramelized and tender. Once done, let it cool and then chop into small pieces.
Crispy Focaccia Preparation
- 3
Make the Crispy Focaccia
Preheat the oven to 400°F (200°C). Drizzle olive oil over the focaccia bread and sprinkle sea salt on top. Bake for about 10-15 minutes until crispy and golden brown. Cut into bite-sized pieces.
Cherry Tomatoes Preparation
- 4
Roast the Cherry Tomatoes
In a bowl, toss cherry tomatoes with olive oil and salt. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 15-20 minutes until they burst and are slightly caramelized.
Assembly
- 5
Assemble the Dish
On a serving platter, spread the whipped ricotta as the base. Top with roasted cherry tomatoes, crispy candied pork, and sprinkle fresh herbs over the top. Serve with crispy focaccia on the side.
