Roasted Tomatoes and Whipped Ricotta Spread

Servings: 8-10 Servings

Ingredients

ROASTED TOMATOES
  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves, smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & Pepper
WHIPPED RICOTTA
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • zest of 1 Lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • salt & pepper
ASSEMBLY
  • extra virgin olive oil
  • fresh basil leaves
  • coarse black pepper & sea salt
  • baguette, sliced into 1/3-inch slices (toasted if preferred)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then place the tomatoes on the prepared pan.
  3. Add the garlic, thyme sprigs, salt and pepper.
  4. Drizzle with the olive oil and roast for 25 minutes until the tomatoes soften.
  5. While tomatoes cool to room temperature, put all of the ricotta ingredients into a food processor or blender. Blend until smooth.
  6. Spoon the ricotta spread into a shallow bowl, then spoon the tomatoes and juice from the pan into the center.
  7. Drizzle the ricotta with olive oil, pepper, and salt.
  8. Garnish the tomatoes with basil leaves and serve with baguette slices.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Macaroni and Cheese

Makes 6-8 Side Servings

Ingredients

  • 12 oz elbow pasta
  • 1 1/2 cup evaporated milk
  • 16 oz velveeta cheese, cut into cubes
  • 4 oz pepper jack cheese
  • 1 1/4 teaspoon Lawry’s seasoned salt
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare an 8×8 inch baking dish with cooking spray.
  2. Boil water in a large pot. Make sure to add a pinch of kosher or sea salt to the water.
  3. Add pasta and cook following box directions until pasta has reached al dente.
  4. Meanwhile, in a large saucepan heat milk over medium heat until it begins to simmer. In batches, alternating, stir in both cheeses. Continue to stir until cheese has melted.
  5. Stir in both salts and pepper.
  6. When pasta is done cooking, drain and combine with cheese sauce.
  7. Pour mixture into the prepared baking dish and broil on high for 2-3 minutes. Keep a close eye on your dish to avoid burning. Serve and enjoy!

Thanks to the original recipe found in The Hungry Fan’s Game Day Cookbook (pp. 201).

The Story Behind the Recipe

I grew up in a town that could be referred to as small three months of the year and the other nine, our population more than doubles. The area I live in is a college town, home of the Penn State Nittany Lions. From the moment I can remember, fall has meant tailgating season.

I’ll continuously be on the hunt for great make-ahead dishes that can be easily reheated at the tailgate. To make this recipe for a tailgate, simply omit the last step of broiling and add a bit of water to rehydrate the dish while reheating. Eats great out of disposable food paper tray such as this.