Whipped Ricotta with Roasted Tomatoes and Basil

Airy lemon-scented ricotta makes a creamy base for warm, blistered cherry tomatoes and fresh basil, served with bread or grilled vegetables.

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

Rimmed sheet pan · Food processor · Shallow serving platter · Microplane or fine grater

Keep the tomatoes distinct

Roast only until blistered and juicy, then spoon them over the ricotta so the fruit stays bright and the cheese creamy.

Set out for sharing

Serve warm with grilled bread, crisp vegetables, or other dishes from a summer meal.

01. Heat the oven to 425 F and line up a rimmed sheet pan to catch the tomato juices.

02. Toss tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and pepper; keep them in a single layer for even blistering.

03. Roast 12 to 15 minutes, removing the pan when the skins blister and most tomatoes remain rounded.

04. Process ricotta with 2 tbsp olive oil, lemon zest, and the remaining 1/4 tsp salt until airy, scraping once if needed.

05. Spread the ricotta on a shallow platter and leave a broad well in the middle for the warm tomato juices.

06. Spoon the tomatoes and their pan juices into the well without stirring them through the cheese.

07. Scatter with torn basil and serve promptly with crusty bread; grilled vegetables make a summery accompaniment.