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Baked Ricotta and Goat Cheese with Candied Tomatoes

TheRunawaySpoon
  • minutes
  • Serves 8 to 10

INGREDIENTS

12 oz

Cherry tomatoes

2 tbsp

Marjoram, fresh leaves

3

sprigs Marjoram

1

Egg

1

generous grinding Black pepper

1/4 cup

Brown sugar, light

1

generous sprinkling Kosher salt

1

Sea salt

1 tbsp

Olive oil

4 oz

Log goat cheese

15 oz

Whole milk ricotta

1/4 cup

Vermouth