Description
Whipped Ricotta with Roasted Tomatoes
Ingredients
For the Whipped Ricotta:
1 cup ricotta cheese (whole milk preferred)
2 tbsp olive oil
1/4 tsp garlic powder
Salt and pepper to taste
For the Roasted Tomatoes:
2 cups cherry tomatoes (halved)
1 tbsp olive oil
2 cloves garlic (minced)
1/4 tsp salt
1/4 tsp black pepper
To Serve:
Fresh basil (chopped)
Baguette slices (toasted)
Directions
Roast the tomatoes: Preheat oven to 375°F (190°C). Place cherry tomatoes on a baking sheet. Drizzle with olive oil, add minced garlic, salt, and pepper. Roast for 15-20 minutes until soft and slightly caramelized.
Make the whipped ricotta: In a food processor, blend ricotta, olive oil, garlic powder, salt, and pepper until smooth and creamy.
Assemble the dish: Spread the whipped ricotta on a serving plate. Top with roasted tomatoes, and drizzle with extra olive oil.
Garnish and serve: Sprinkle with fresh basil and serve with toasted baguette slices.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~180 kcal per serving
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