Target: 6 × 4 inches · landscape

Whipped Ricotta with Roasted Tomatoes and Basil

25 min · 6 side servings

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

1. Heat oven to 425 F. Toss tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and pepper; spread in one layer.

2. Roast 12 to 15 minutes, until blistered and juicy with most tomatoes still rounded.

3. Whip ricotta with 2 tbsp olive oil, lemon zest, and remaining salt; spread on a platter.

4. Spoon warm tomatoes and pan juices over ricotta. Top with basil and serve with crusty or grilled bread.

Cook’s note: Pull the tomatoes while most still hold their shape so they stay bright instead of becoming sauce.