What I love about Whipped Ricotta with Roasted Tomatoes and Basil
Okay, this Whipped Ricotta with Roasted Tomatoes and Basil is definitely my new favourite summer appetizer! The ricotta turns out so light and fluffy, making it the perfect base for these fresh and vibrant toppings. It’s whipped together with a touch of lemon zest, a bit of garlic, and a pinch of salt — simple ingredients that really brighten and elevate the flavour. When paired with juicy roasted tomatoes, fragrant basil, and a drizzle of balsamic reduction, every bite will put you in a good mood.
This dish is ideal for late spring and summer entertaining, when fresh tomatoes are at their best. Even better, it’s one of the easiest appetizers you’ll ever make — all you need are eight basic ingredients and about 30 minutes of your time.
I already know this is going to be my go-to dish for summer parties, backyard gatherings, and BBQs. It’s simple, elegant, and guaranteed to impress a crowd. I love serving it with crusty sourdough bread (seriously, drool-worthy), a squeeze of lemon juice, and a sprinkle of freshly cracked black pepper on top.
It’s also a fantastic way to use up all those garden tomatoes at the end of summer when they’re so plentiful. So, let’s dive in and take a look at the main ingredients you’ll need to bring this easy, yet adored appetizer to life.
Recipe Notes
A few things to keep in mind:
- Ricotta – Ricotta cheese makes the base of this delicious appetizer. Try to find extra smooth ricotta when you buy it at the store. If you can’t find extra smooth thats ok. It will get whipped anyway. You just may need to whip it for another minute to make sure it’s extra smooth and fluffy.
- Garlic – I love garlic, so I had to add some to the whipped ricotta. It adds flavour but also a little zing. I recommend using fresh minced garlic for this recipe.
- Tomatoes – I love to use heirloom cherry tomatoes for this recipe because of their pretty colours. Grape or regular cherry tomatoes also work well.
- Basil – Adding a little fresh basil gives some colour to the dish as well as flavour. Tomatoes and basil is a well-known complimentary pair and the fresh basil flavour really makes it so don’t be tempted to skip it!
- Balsamic reduction – I garnished the whole dish with sweet balsamic reduction; yum! It definitely makes it! You make your own or buy it at the store. You can find it with the oils and vinegars. This is not the same thing as balsamic vinegar. It’s essentially balsamic vinegar that has been reduced. It’s thicker and sweeter.
- Flakey sea salt – It’s totally optional, but I also like to garnish the appetizer with some flakey sea salt. It just levels it up a little more.
FAQ:
You can make the whipped ricotta up to 2 days in advance and store it covered, in the fridge until you’re ready to serve. I recommend roasting the tomatoes just before serving for best flavour/texture results.
Any leftovers can be stored in an air-tight container in the fridge for up to 3 days. Just crisp up your bread and scoop up the leftovers as they are when you’re ready. Maybe add another drizzle of balsamic reduction if needed.
Yes! Grape tomatoes work just as well as cherry tomatoes. They do not have to be heirloom. I just love the variety of colour that the heirloom tomatoes bring.
No. Balsamic vinegar is very loose, acidic and not sweet at all. You don’t want to use balsamic vinegar. Balsamic reduction on the other hand, is essentially balsamic vinegar that has been simmered and reduced. Through this process it releases sugars making it thickened, sweet and delicious; the perfect garnish for this dish!
Whipped Ricotta with Roasted Tomatoes and Basil
Equipment
- 1 Small Baking Dish
- 1 Baking Sheet
- 1 Hand Mixer or Stand Mixer
Ingredients
- 1 1/4 cups heirloom cherry tomatoes
- extra virgin olive oil for roasting
- 1 teaspoon sea salt divided
- 1/2 teaspoon black pepper divided
- 1 loaf artisan sourdough bread or French baguette for serving
- 1 475g container full-fat, extra-smooth ricotta cheese
- 1 clove garlic minced
- 2 lemons zested
- 1/2 lemon juiced
- fresh basil leaves for serving
- balsamic reduction for serving
- flake salt for serving
Instructions
- Preheat the oven to 425F and add the cherry tomatoes to a small baking dish. Drizzle them with olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Roast for 30 minutes, shaking the dish once halfway through.
- While the tomatoes are roasting, prepare the bread: Slice the entire loaf of sourdough bread and then cut each slice in half diagonally. Lay the slices out on a baking sheet in a single layer. Brush both sides of the slices with olive oil.
- When the tomatoes are done, put the bread in the oven and bake for 5 minutes or until crispy. Set aside.
- Make the whipped ricotta: Add the ricotta to the bowl of a stand mixer fitted with the whisk attachment.
- Add the lemon zest (no pith), garlic and 1/2 tsp sea salt to the ricotta and beat on medium-high for about 1 minute or until light and fluffy.
- Transfer the whipped ricotta to a large plate and spread it in an even layer.
- Top the whipped ricotta with roasted tomatoes, basil leaves, lemon juice and balsamic reduction. Garnish with flakey sea salt, if desired.
- Serve with crusty sourdough bread and enjoy!
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