Description
Creamy whipped ricotta topped with sweet roasted cherry tomatoes and fresh basil. This elegant appetizer board is perfect for entertaining.
Ingredients
- 16 ounces whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, smashed
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil for drizzling
- Flaky sea salt for finishing
- 1 baguette, sliced and toasted
- Fresh vegetables such as cucumber, bell peppers, and radishes
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Toss the cherry tomatoes with 2 tablespoons olive oil, smashed garlic, kosher salt, red pepper flakes, and oregano on the prepared baking sheet.
- Roast the tomatoes for 15 to 20 minutes until they burst, caramelize, and develop charred spots.
- Place the ricotta, heavy cream, lemon juice, half the lemon zest, salt, and black pepper in a food processor or mixing bowl.
- Whip the ricotta using a food processor or hand mixer on high speed for 2 to 3 minutes until light, airy, and smooth.
- Spread the whipped ricotta in an even layer on a large serving platter or wooden board, creating a shallow well in the center.
- Spoon the roasted cherry tomatoes with their juices and garlic over the whipped ricotta, letting some of the tomato juices pool in the well.
- Drizzle with the remaining olive oil, sprinkle with torn basil leaves, remaining lemon zest, and flaky sea salt, then serve immediately with toasted baguette and fresh vegetables.
Notes
- Drain ricotta in a fine-mesh strainer for 30 minutes before whipping to remove excess moisture and achieve the fluffiest texture.
- Let the roasted tomatoes cool for 5 minutes before adding to the board so they do not melt the whipped ricotta.
- Use whole milk ricotta for the creamiest texture.
- Make the whipped ricotta up to 2 hours ahead and refrigerate; bring to room temperature before assembling.
- Store leftover components separately in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Roasting and Whipping
- Cuisine: Mediterranean