Baked Ricotta with Maple-Roasted Tomatoes

Ingredients

• 1 pint cherry tomatoes, rinsed
• 2 tablespoons maple syrup
• 1 tablespoon sweet or dry vermouth
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 pound high quality ricotta cheese , drained in cheesecloth overnight to remove excess moisture
• 4 ounces fresh goat cheese, softened to room temperature
• 1 egg
• 1 tablespoon olive oil, divided

Directions

1. Set the oven racks in the upper and lower middle positions, then heat the oven to 375 degrees F. Put the tomatoes in an oven-safe baking dish, then add the maple syrup, vermouth, half of the rosemary, half of the thyme, plus salt and pepper to taste. Give everything a good stir and set the dish aside.
2. In a separate bowl, combine the drained ricotta, goat cheese, egg, the remaining rosemary and thyme, and salt and pepper to taste. Fold it together with a rubber spatula or wooden spoon until smooth and even. Coat a small gratin dish with 2 teaspoons olive oil, spoon in the ricotta mixture, and level the surface with a spatula. Spoon the remaining teaspoon of olive oil over the top.
3. Put the ricotta on the top rack and the tomatoes on the lower rack. Bake until the tomatoes have split and their juices have cooked down into a syrupy sauce, and the ricotta is pale golden on top, about 40 minutes total. Turn both dishes from front to back halfway through baking.
4. Take the cheese out of the oven and let it settle for about 5 minutes. Stir the tomatoes so they break down into the sauce, then spoon the tomato mixture over the baked ricotta and serve.