Description
A creamy whipped ricotta dip topped with sweet roasted cherry tomatoes and herbs, perfect for appetizers or snacks.
Ingredients
Scale
- 16 oz ricotta cheese
- 3 Tbsp extra virgin olive oil, divided
- 1 pint cherry tomatoes
- 2–3 cloves garlic, sliced
- ½ tsp kosher salt (for tomatoes) + more for ricotta
- ¼ tsp black pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 squeeze fresh lemon juice (optional)
- 1 drizzle honey, hot honey, or balsamic glaze (optional)
Instructions
- Preheat the oven to 350℉ (177°C). In a glass baking dish or casserole dish, combine the tomatoes, sliced garlic, extra virgin olive oil, salt, and pepper. Give it a good stir and add the rosemary and thyme on top. Bake in the preheated oven for 20-25 minutes, until the tomatoes are almost bursting.
- While the tomatoes roast, whip the ricotta cheese with 1 Tbsp of olive oil and a little salt until it’s smooth, about 1-2 minutes. You can do this in a food processor or with an electric hand mixer or stand mixer.
- Add the creamy whipped ricotta dip to a serving bowl. Smooth it out with the back of a spoon.
- When the tomatoes are done, toss the thyme and rosemary. Gently mash about half of the tomatoes with the back of a spoon to release their juice. Add the tomatoes on top of the ricotta dip. Spoon some of the excess liquid from the tomatoes over everything and add a squeeze of lemon juice. Optional: add a drizzle of honey or balsamic glaze and fresh basil.
Notes
- For extra flavor, consider adding freshly chopped basil or parsley as a garnish.
- The roasted tomatoes can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg