Ingredients
- 10 ounces cherry tomatoes
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, sliced
- ½ teaspoon kosher salt, divided
- 1 16-ounce container whole-milk ricotta
- 2 tablespoons chopped fresh basil, for garnish
- Vegetables, crackers, baguette, or crostini, for serving
Instructions
- Preheat oven to 425°F.
- Add cherry tomatoes, garlic, olive oil, and half the salt to a baking dish. Toss to coat.
- Roast for 15 minutes until tomatoes burst. Move to top rack and broil for 1–2 minutes for browning. Let cool slightly.
- In a food processor, blend ricotta with remaining salt until smooth and creamy.
- Spread whipped ricotta into a shallow serving bowl.
- Spoon roasted tomatoes and garlic over the ricotta.
- Top with chopped basil and serve with desired dippers.
Notes
- Swap in cottage cheese for a higher-protein version.
- Use grape tomatoes or even fresh tomatoes in summer months.
- Add lemon zest or balsamic glaze for a flavor twist.
- Prepare whipped ricotta up to 3 days ahead for faster serving.
- Serve with gluten-free options if needed.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 130
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
