Whipped Ricotta & Tomato Confit
July 15, 2024 by Kimberly
Discover the creamy magic of whipped ricotta paired with sweet tomato confit. An easy, delightful dish that brings a touch of gourmet to your everyday meals!
45 MINUTES
EASY
VEGETARIAN
ITALIAN
387 PER PORTION
CREAMY
UMAMI
EVERYDAY
DIPS & SPREADS
SUMMER
ABOUT THE RECIPE
Bring a little gourmet to your table with this simple whipped ricotta and sweet tomato confit. It’s the perfect combination of creamy and rich flavors to elevate any meal!
How to serve
Serve this creamy ricotta on a rustic slice of toasted bread or as a dip with crispy crackers. It’s perfect for impressing guests during a summer evening or adding a fancy touch to your family dinner. The sweet tomato confit complements the smooth ricotta beautifully, making each bite a delightful experience.
How to store
Keep leftover whipped ricotta and tomato confit in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to two days.
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Whipped Ricotta & Tomato Confit
- Total Time: 45 min
- Yield: 4 1x
Description
Recommended Equipment
- sharp knife
- cutting board
- baking dish
- food processor
- frying pan
Ingredients
- a few slices of your favorite baguette or ciabatta
WHIPPED RICOTTA
- 250 grams ricotta
- 1 tbsp olive oil
- zest of half a lemon
- 1 tbsp lemon juice
TOMATO CONFIT
- 500 grams cocktail tomatoes
- 50 milliliters olive oil
- 8 garlic cloves
- 1 tbsp balsamic vinegar
- 1/4 tsp oregano
- 1/4 tsp chili flakes
- a few basil leaves
- salt & pepper to taste
Instructions
- Preheat the oven to 175°C / 347°F.
- Wash the tomatoes, quarter them, and place them in an oven-safe dish. Peel and slice the garlic, and add it to the tomatoes. Cut the basil into fine strips and add it to the tomatoes as well. Next, add olive oil, balsamic vinegar, oregano, chili, salt, and pepper, stir well, and bake in the oven for 45 minutes.
- Meanwhile, prepare the ricotta cream. For this, blend the ricotta with lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor until smooth. Spread the mixture on a flat plate and store in the refrigerator until further use.
- Slice the baguette and lightly butter each piece. Toast the slices in a pan on both sides until crispy. Tip: I also like to use the liquid that forms in the dish with the tomatoes. Dip one side of the bread into it and then toast it in the pan. Set the baguette aside until further use.
- Take the tomatoes out of the oven, let them cool slightly, and get the ricotta from the refrigerator. Place the tomatoes and their juice on the ricotta, and optionally drizzle with some honey. Serve with the baguette and enjoy 🙂
- Passive Time: 20 min
- Cook Time: 25 min
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