Whipped Ricotta with Confited Tomatoes
The best appetizer for late summer! Whipped ricotta topped with tomatoes confit.
Have you made my confited tomatoes yet? If so, then you’ve gotta try them in this easy appetizer– whipped ricotta with tomato confit, balsamic vinegar, fresh basil and black pepper.
I first made whipped ricotta in this roasted cherry version, and it’s been one of my favorite appetizer recipes ever since.
It’s so easy to put together and always a crowd-pleaser, especially when served with crusty garlic bread.
Ingredient Notes and Variations
You can do any kind of whipped cheese for this– whipped goat cheese, whipped feta or use dairy-free options for a vegan version. I love Kite Hill’s vegan ricotta or you can use homemade whipped tofu ricotta.
To finish, I like to add in fresh basil leaves and a drizzle of reduced balsamic vinegar. I also like a generous sprinkle of freshly ground black pepper and sometimes a hot honey drizzle. Lemon zest is also great!
Think of the whipped ricotta as just a blank canvas perfect for layering.
How to Make Crusty Garlic Bread
To make crusty garlic bread, preheat your oven to 400 degrees F. This works best with good bread, like French bread or a baguette.
In a small bowl, combine softened butter, a few cloves of minced garlic, salt, and pepper. Mix well until the ingredients are evenly incorporated.
Smear the butter onto the sliced bread and toast for 5-7 minutes until golden brown and the edges are crispy.
If you try this whipped ricotta with confited tomatoes, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Whipped Ricotta with Confited Tomatoes
Equipment
Ingredients
- 1 15 ounce container of ricotta cheese
- 2 cups confited tomatoes
- 1/2 cup fresh torn basil leaves
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons balsamic reduction*
- French baguette or other good quality bread, sliced and toasted.
Instructions
- Place the ricotta in a food processor (affiliate) and puree for 2-3 minutes until very creamy in texture.
- Spread the whipped ricotta in a bowl or platter. Top with the confited tomatoes, torn basil leaves, black pepper, and balsamic reduction for drizzle.
- Serve with toasted bread.Â