Whether you’re hosting a summer dinner party, whipping up a quick dish for guests, or simply craving a simple yet delicious meal, this whipped ricotta recipe is your go-to solution. A colourful meal always tastes better, and the bright colours and flavours of tomato season with roasted garlic cherry tomatoes on a fluffy layer of whipped ricotta – that’s pure sunshine on a plate!
Ingredients
For the Whipped Ricotta
- 125 g ricotta
- Zest of 1 lemon
- A drizzle of olive oil
- Salt & pepper to taste
- For the Roasted Tomatoes:
- 250 g cherry tomatoes
- 1-2 tbsp olive oil
- 2 garlic cloves, crushed
- Salt & pepper to taste
For the Roasted Tomatoes:
- 250 g cherry tomatoes
- 1-2 tbsp olive oil
- 2 garlic cloves, crushed
- Salt & pepper to taste
Instructions
- Roasting the Tomatoes:
- Preheat your oven to 200°C (392°F).
- Place the cherry tomatoes in a baking dish.
- Drizzle with olive oil and add the crushed garlic.
- Season with salt and pepper, then stir well to ensure the tomatoes are evenly coated.
- Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
- Making the Whipped Ricotta:
- While the tomatoes are roasting, add the ricotta, lemon zest, a drizzle of olive oil, and a pinch of salt and pepper to a food processor.
- Blend until the mixture is smooth and fluffy, about 1-2 minutes.
- Assembling the Dish:
- Spread the whipped ricotta evenly on a serving plate.
- Top with the roasted tomatoes, making sure to drizzle some of the delicious roasting juices over the ricotta.
- Finish with an extra drizzle of olive oil, a sprinkle of salt and pepper, and some fresh basil leaves.
- Serving:
- Serve with toasted bread for a delightful appetizer or light meal.
Do you want to see the step-by-step instructions for this whipped ricotta and roasted cherry tomatoes recipe? Make sure to have a look at this recipe video.
More Information
FAQs:
- Does it matter which ricotta I buy? No any store-bought ricotta will do it! Just ensure it’s good quality for the best flavor.
- Can I prepare this in advance? Yes, you can roast the tomatoes and make the whipped ricotta a few hours in advance. Assemble just before serving.
Ingredient Substitutions:
- Lemon zest: Lime zest or a splash of lemon juice.
- Cherry tomatoes: Grape tomatoes or any small, sweet tomatoes.
- Fresh basil: Fresh oregano or parsley.
Serving Suggestions:
- Appetizer: Serve with a variety of crackers or crostini.
- Main dish: Pair with a fresh green salad and some crusty bread.
- Brunch: Spread on toast and top with a poached egg.
Storage:
- Whipped ricotta: Keeps in the fridge for up to 3 days but will lose it’s creaminess, so give it a good stir before eating your leftovers.
- Roasted tomatoes: Store in an airtight container in the fridge for up to 5 days. Reheat gently before serving.
Insider Tip
For an extra layer of flavor, try adding a splash of balsamic vinegar to the tomatoes before roasting. This will enhance their sweetness and add a delightful tang that complements the creamy ricotta perfectly.
Enjoy this simple yet exquisite dish, perfect for any occasion and guaranteed to impress your guests!
Roasted Tomatoes on Whipped Ricotta
Whipped Ricotta with Roasted Tomatoes is a delightful and easy-to-make dish, perfect for any occasion. Fluffy, lemon-zested ricotta is paired with sweet, caramelized cherry tomatoes roasted with garlic and olive oil, then served with toasted bread. It’s a simple yet flavorful appetizer or light meal that captures the essence of summer on a plate.
Ingredients
- 125 g ricotta
- Zest of 1 lemon
- A drizzle of olive oil
- Salt & pepper to taste
- 250 g cherry tomatoes
- 1-2 tbsp olive oil
- 2 garlic cloves crushed
- Salt & pepper to taste
- Fresh bread to serve
Instructions
- Preheat your oven to 200°C (400°F).
- Place the cherry tomatoes in a baking dish.
- Drizzle with olive oil and add the crushed garlic.
- Season with salt and pepper, then stir well to ensure the tomatoes are evenly coated.
- Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
- While the tomatoes are roasting, add the ricotta, lemon zest, a drizzle of olive oil, and a pinch of salt and pepper to a food processor.
- Blend until the mixture is smooth and fluffy, about 1-2 minutes.
- Spread the whipped ricotta evenly on a serving plate and top with the roasted tomatoes, making sure to drizzle some of the delicious roasting juices over the ricotta and finish with an extra drizzle of olive oil, a sprinkle of salt and pepper, and some fresh basil leaves.
- Serve with toasted bread and enjoy.
