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The Magic of Whipped Ricotta with Roasted Tomatoes: A Dish That Brings People Together

Creamy, dreamy whipped ricotta meets slow-roasted, caramelized tomatoes in this effortlessly elegant appetizer. Perfect for gatherings, this dish combines the richness of ricotta with the sweetness of roasted tomatoes, all served on crispy baguette slices for the ultimate bite.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

For the Roasted Tomatoes:
  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & pepper to taste
For the Whipped Ricotta Cheese:
  • 1 15-ounce container whole milk ricotta cheese
  • 1/2 cup finely grated Parmesan cheese
  • Zest from 1 lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • Salt & pepper to taste
For Serving:
  • Extra virgin olive oil
  • Fresh baby basil leaves
  • Coarse black pepper & sea salt
  • 2 small baguettes sliced into 1/3-inch slices and lightly browned

Method
 

Slow-Roasting the Tomatoes:
  1. Preheat the oven to 275°F (135°C).
  2. Line a baking sheet with aluminum foil and spread the cherry tomatoes evenly.
  3. Add the smashed garlic cloves and thyme sprigs. Season with salt and pepper.
  4. Drizzle with olive oil and roast for 2 to 2.5 hours until the tomatoes soften and slightly caramelize.
  5. Let the roasted tomatoes cool to room temperature.
Whipping the Ricotta to Perfection:
  1. In a food processor or blender, combine ricotta, Parmesan, lemon zest, dried oregano, heavy cream, salt, and pepper.
  2. Blend until smooth and creamy. Adjust seasoning as needed.
Bringing It All Together:
  1. Transfer the whipped ricotta to a shallow serving bowl.
  2. Spoon the roasted tomatoes along with their juices into the center.
  3. Drizzle with extra virgin olive oil and sprinkle with black pepper and sea salt.
  4. Garnish with fresh baby basil leaves.
  5. Serve with grilled baguette slices for dipping.

Notes

  • For extra flavor, use roasted garlic instead of raw smashed garlic.
  • Try adding a drizzle of balsamic glaze for a tangy kick.
  • Store leftover ricotta in an airtight container for up to 3 days.

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