Whipped Ricotta with Slow Roasted Tomatoes

   - perfect for shared bites with good conversation! 

When this happens it’s so rare, isn’t it? When you actually are able to sit down on the table and connect eye to Eye with the people who are most important to you. These moments are a few and far between and when I get them, I usually want to be eating something delicious at the same time!

I recently spent a week with all eight of my siblings doing just that- and it felt like heaven on earth! Everyone took turns cooking, and there were some exceptionally delicious food experiences that week! 

My sister-in-law ( also called Beth), made a dish with whipped ricotta that was so good that it stopped me in my tracks!! Since then I’ve developed my own way of serving whipped ricotta with slow roasted tomatoes, lemon, and basil.

Slow roasting the tomatoes with a sprinkle of sugar makes them almost sticky, and then when you pair that with the cold whipped ricotta, it’s a match made for enjoying ! 

Ingredients: 

1 tub of whole milk  ricotta cheese 

2-3 tbsp heavy cream 

1/2 tsp chilli flakes

 Sea salt to taste 

1tbsp Honey 

— 

Three handfuls baby tomatoes, all colors 

1tbsp raw sugar 

1/2 tsp sea salt 

3tbsp olive oil 

Lemon Zest 

Basil 

Preheat your oven to 350°. On a parchment lined cookie sheet toss your tomatoes with the salt, sugar and olive oil. Pop them in the oven for 20-30 minutes to slowly roast. You know your tomatoes are done when the skins are crinkled and they are starting to shrivel.

Meanwhile, get to work on the Ricotta! 

Using a food processor whip the ricotta for 2 to 3 minutes until the texture changes from grainy to quite smooth. 

Drizzle in the honey and heavy cream. Continue to whip until the ricotta becomes thick, glossy and smooth. Finish with the salt and chili flakes.

To serve: 

   Slather the ricotta on a little platter or plate. I like to use the back of a spoon to create little holes that will cash the Tomato juices. Spoon the roasted tomato mixture on top of the ricotta. Serve with crusty bread or crostini.