really good olive oil is key to these blistered cherry tomatoes

Blistered cherry tomatoes have a natural sweetness that pairs well with whipped ricotta and my favorite olive oil, Olinda olive oil. Fresh chives deliver their signature bite, and lemon zest brightens the entire dish. I recently made this recipe with my new 8-inch Hexclad pan, and it was a breeze! You can check out my reel here: https://www.instagram.com/reel/DHrcLaHBO88/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

blistered cherry tomatoes

Feeds two as a small dish

1 teaspoon olive oil, plus more for drizzling

2 cups of cherry tomatoes

Flaky salt, to taste

2 tablespoons finely chives

Zest of one lemon

1 cup ricotta

1 teaspoon of honey (measure with your heart, not a spoon!)

Heat a small skillet over medium heat and add olive oil. Once the oil is hot, toss in the cherry tomatoes. Let them cook undisturbed for a few minutes, then flip one over to check for blistering. Shake the pan and let the other side soften and blister as well.

While the tomatoes are cooking, spread the ricotta on a plate, forming a cozy pillow to cradle the tomatoes.

Once the tomatoes are blistered, spoon them onto the ricotta and top with flaky sea salt, chives, lemon zest, and a drizzle of honey. Finish with a drizzle of olive oil.