Roasted tomatoes with infused ricotta
4
Easy
15 minutes
20 minutes
“Coleonema album, also known as confetti bush, belongs to the buchu family. This highly aromatic fynbos herb is super versatile, enhancing both sweet and savoury dishes. We use it for oat cakes, muffins, roast veg, seafood, custard and even ice cream.”- Roushanna Gray. Here she uses the plant to make confetti bush infused ricotta, served with roasted tomatoes
Ingredients
Method
- 2 litres full-cream milk
- 5 T apple cider vinegar
- freshly picked confetti bush
- 500 g fresh tomatoes of your choice
- 4 large cloves garlic
- 5 sprigs fresh thyme
- sea salt and freshly ground black pepper, to taste
- local olive oil, for drizzling
- sourdough, for serving
- pasta, for serving
Method
Ingredients
1. Heat the milk in a saucepan until it reaches just below boiling point, then add the confetti bush and infuse for a few minutes.
2. Remove the confetti bush and gradually add the vinegar. Stir slowly until the mixture is fully separated. Using cheesecloth or a clean tea towel, strain the mixture to retain only the curds. The whey can be used for cooking pasta, making sauces, or baking bread.
3. Place the tomatoes in an ovenproof dish with the garlic and thyme, then drizzle with olive oil and sprinkle with salt. Grill at high heat, around 200°C, for 15 minutes until the garlic softens and the tomatoes blister and char.
4. Serve the ricotta and tomatoes on freshly baked sourdough with a drizzle of olive oil and sea salt, alongside pasta and pesto, or as a mouth-watering pizza topping.
Photographs: Jan Ras
Production: Roushanna Gray
Food Assistant: Cheri Kustner
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