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Whipped Ricotta and Tomato Salad

Creamy, tangy and so reminiscent of an Italian summer.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 4
Calories 250 kcal

Equipment

  • Food processor

Ingredients
  

Tomato Salad

  • 300 g cherry tomatoes halved
  • 1 whole shallot finely diced
  • 1 clove garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • handful fresh basil chopped
  • salt & pepper

Whipped Ricotta

  • 500 g ricotta use 250g if you want a high tomato > ricotta ratio
  • Large drizzle honey
  • handful fresh thyme
  • salt & pepper

Serving

  • Crusty bread sliced & toasted

Instructions
 

  • Make the tomato salad - mix salad ingredients together bowl and set aside to marinate for at least 15 minutes.
  • Whip ricotta with salt/pepper in a food processor until creamy (about 60 seconds, it doesn't take long!)
  • Dollop ricotta onto a serving dish, top with honey, thyme, more salt and cracked black pepper
  • Top the ricotta with tomato salad and serve with fresh crusty toasted bread
Keyword alfresco, bruschetta, crostini, dip, fresh basil, honey, no cook, thyme, tomato salad, whipped ricotta