Whipped Ricotta With Garlic-Roasted Cherry Tomatoes
This bright and savory whipped ricotta with garlic-roasted cherry tomatoes is the ultimate summer appetizer. It's smooth, flavorful, and incredibly refreshing! Served with crostini, people won't be able to peel themselves away from this one.
Servings: 4 people
Ingredients
Whipped Ricotta
- 16 oz whole milk ricotta
- 1 TBSP extra virgin olive oil
- 1 TBSP fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
Garlic-Roasted Cherry Tomatoes
- 1 lb cherry tomatoes, cut into halves
- 1 TBSP olive oil
- 3 garlic cloves, grated to a paste or finely minced
- 2 tsp chopped fresh oregano
- Sea salt and cracked black pepper, to taste
Optional
- Fresh chopped basil, for garnish
Instructions
Whipped Ricotta
- Place all of the ingredients into a high-powered blender or food processor and blend until creamy and smooth.
Garlic-Roasted Cherry Tomatoes
- Preheat the oven to 400º F. Line a baking sheet with parchment paper and set it aside.
- Place the halved tomatoes into a large mixing bowl. Drizzle them with olive oil, then add in the grated garlic, 2 teaspoons of chopped oregano, sea salt, and cracked black pepper. Toss well to evenly coat the tomatoes.
- Transfer the tomatoes to the parchment-lined baking sheet and pop them in the oven for about 25 minutes. Every oven is different, so keep an eye on them to make sure they don't burn.
- When done, remove the tomatoes from the oven and let them cool slightly.
- Smear the whipped ricotta over a serving platter, then scoop the roasted tomatoes over the ricotta. Finish the dish off with a nice drizzle of extra virgin olive oil and some chopped fresh basil (optional).
- Serve with crostini, fresh hunks of bread, or pita chips.
Notes
To grate garlic cloves into a paste, use a microplane.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Fiber: 1g | Sugar: 3g
