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Whipped Ricotta with Roasted Tomatoes and Basil

Whipped lemon ricotta and warm sheet-pan tomatoes make a simple, shareable side with basil, bread, and room for summer vegetables.

Whipped ricotta topped with intact blistered cherry tomatoes, glossy pan juices, and fresh basil beside grilled bread.

Whole-milk ricotta turns airy with olive oil and lemon zest, creating a soft base for warm tomatoes. A short sheet-pan roast keeps their skins blistered and their centers juicy without letting them collapse into sauce.

Roast for contrast

Give the cherry tomatoes room on the sheet pan so hot air reaches their skins. Pull them when they blister and begin to release juice, while most still look rounded and hold together.

Whip until soft and airy

Olive oil loosens the ricotta as the processor incorporates air, while lemon zest lifts its rich dairy flavor. Stop when the surface looks lighter and forms soft ridges instead of continuing until it becomes loose.

Cherry tomatoes blister and release a little juice on a rimmed sheet pan while most remain whole. — Cherry tomatoes roast in a single layer until their skins blister and a little juice gathers on the pan.

Keep the layers separate

Spread the whipped ricotta first and make a shallow well for the tomatoes. Spoon in the warm fruit and its juices without stirring, so the cheese remains creamy and the tomatoes keep their bright shape.

Make it part of a summer table

Fresh basil adds a fragrant finish just before serving. Put grilled bread beside the platter for scooping, or pair it with grilled vegetables as part of a relaxed summer meal.

Airy ricotta supports distinct juicy cherry tomatoes with blistered skins and bright basil leaves. — Airy ricotta, intact blistered tomatoes, their glossy juices, and torn basil meet on the serving platter.

Whipped Ricotta with Roasted Tomatoes and Basil

6 side servings

25 minutes total

Ingredients

• 1 lb cherry tomatoes
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 15 oz whole-milk ricotta
• 1 tsp finely grated lemon zest
• 1/4 cup fresh basil leaves, torn
• 1 loaf crusty bread, sliced for serving

Method

Heat the oven
Set a rack in the center and heat the oven to 425 F; use a rimmed sheet pan so the tomatoes and their juices stay contained.
Look for: The oven is fully preheated before the tomatoes go in.
Season the tomatoes
Toss the cherry tomatoes on the sheet pan with 1 tbsp olive oil, 1/4 tsp kosher salt, and the black pepper, then spread them in one layer.
Look for: The tomatoes have a light sheen and room around them to blister.
Roast until blistered
Roast at 425 F for 12 to 15 minutes, checking near the end; pull the pan when skins blister and a few tomatoes release juice but most remain rounded.
Look for: Tomato skins are blistered, the fruit is juicy, and most tomatoes still hold their shape.
Whip the ricotta
While the tomatoes roast, process the whole-milk ricotta with 2 tbsp olive oil, the lemon zest, and the remaining 1/4 tsp kosher salt until airy and smooth, scraping once if needed.
Look for: The ricotta looks lighter and holds soft ridges when the processor stops.
Spread the ricotta
Spoon the whipped ricotta onto a shallow serving platter and use the back of a spoon to make a broad well for the warm tomatoes.
Look for: The ricotta forms a thick, even bed with a shallow center.
Add warm tomatoes
Spoon the warm tomatoes and their sheet-pan juices into the ricotta well, keeping the tomatoes mostly intact rather than stirring them into the cheese.
Look for: The ricotta stays creamy beneath the tomatoes, with juices gathered in the center.
Finish and serve
Scatter the torn basil over the tomatoes and serve at once with crusty bread for scooping; grilled vegetables also pair well for a summer meal.
Look for: Fresh basil stays bright on top and each scoop can include creamy ricotta and juicy tomato.