Baked Ricotta and Goat Cheese with Candied Tomatoes
INGREDIENTS
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15 ounces whole milk ricotta
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4 ounces log goat cheese
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1 egg
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2 tablespoons fresh marjoram leaves, or leafy herb of your choice
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generous grinding of black pepper
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generous sprinkling of kosher salt
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1 tablespoon olive oil
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12 ounces cherry tomatoes
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1/4 cup vermouth
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1/4 cup light brown sugar
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3 sprigs marjoram, or leafy herb of your choice
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sea salt
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