I love recipes that multitask. This Whipped Ricotta fills that bill. It can function as a delicious appetizer paired with burst cherry tomatoes and crostini. It also is delicious served as a topping over roasted vegetables, especially asparagus, mushrooms, or cauliflower. It’s scrumptious dolloped over scrambled eggs, too.
The mix comes together quickly. Ricotta and Parmesan whirl in a food processor until the mix resembles whipped cream, with small amounts of milk or cream added to reach an appealing consistency.
If you’re using it as an appetizer or first course, you can spread the whipped results into an 8-inch round on a serving platter and top it with burst tomatoes. Those beauties are simply tossed with olive oil, salt, pepper and oregano on a rimmed baking sheet, then roasted in a hot oven until they wrinkle and just start to burst. Lemon juice, fresh herbs and a drizzle of olive oil come to the party just before serving.
Whipped Ricotta with Burst Tomatoes
Serves 4 as an appetizer or starter
INGREDIENTS
1 cup full-fat ricotta, room temperature
1/2 cup tightly packed finely grated Parmesan cheese
2 to 3 tablespoons milk or cream, as needed
1¼ pounds cherry tomatoes
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons dried oregano
To finish:
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice, plus extra if needed
12 to 15 small fresh basil leaves or other fresh herbs
Crostini
DIRECTIONS
Adjust oven rack to middle position. Heat oven to 400 degrees.
Place ricotta and Parmesan in the bowl of a food processor or electric mixer. Beat until smooth. The mix should look like whipped cream. If it is too stiff, dilute it with 1 teaspoon milk or cream at a time, beating to combine.
On a rimmed baking sheet, toss tomatoes with oil, salt, pepper and oregano. Spread tomatoes into a single layer. Roast in preheated oven until skin starts to wrinkle, about 15 minutes. Remove pan from oven and leave tomatoes on the pan. Cool to room temperature, about 20 minutes.
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Dollop the whipped ricotta in the center of a serving plate and spread it out into an 8-inch circle, pushing most of it to the outer edge of the circle. Scatter tomatoes on top, then pour the pan juices on top. Drizzle with oil and lemon juice, then scatter with fresh herbs. Accompany with crostini. Serve immediately.
— Adapted from “Delicious Tonight” by Nagi Maehashi (Countryman Press)
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