Whipped Ricotta With Roasted Tomatoes And Basil
Prep Time: 10 mins.
Cook Time: 45 mins.
Serves: 4
Smooth whipped ricotta topped with slow-roasted cherry tomatoes, fragrant basil and a rich roasted tomato oil. Serve with crusty bread for an easy starter or share plate.
Ingredients
Method
- Preheat the oven to 160°C and line a baking tray with baking paper. Place the cherry tomatoes on the tray, drizzle with olive oil and sprinkle with ½ tsp of salt. Bake for 45 minutes.
- Place the ricotta, cream and remaining salt into a bowl and whisk until combined and smooth
- Dollop and swish the whipped ricotta onto a serving platter. Top with the cherry tomatoes, reserving about 8 tomatoes in the tray.
- Place the reserved tomatoes into a small bowl and tip in any extra oil from the bottom of the roasting tray. Using a fork, burst the tomatoes and lightly mix until you have a roasted tomato oil mix.
- Spoon the tomato oil over the ricotta and tomatoes and top with basil leaves.
- Serve with bread.
