Creamy Whipped Ricotta is flavoured with lemon and garlic and topped with a delicious fresh tomato and oregano salsa. This is an easy to make appetiser that takes just minutes to prepare, looks impressive and tastes incredible! Serve with homemade pita chips and enjoy this Whipped Ricotta with Tomatoes!
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Why we love this recipe:
Easy appetisers are some of our favourite recipes – they are perfect for a casual meal, share platters or last-minute guests!
This Whipped Ricotta with Tomatoes is full of great flavour and is delicious served with homemade pita chips or crostini.
It is perfect for:
- Serving as a dip, adding to an antipasto platter or as a side to grilled or roast chicken.
- Entertaining – you can easily multiply the quantities to feed a crowd!
- Adding your own extra flavours – we love a drizzle of chilli oil or a sprinkle of sesame seeds for a little crunch!
- When you need a quick to whip up recipe that looks impressive!
My Whipped Ricotta with Tomatoes is gluten-free on its own, so serve with veggie sticks or gluten-free bread if necessary.
We have used Perino Tomatoes in this recipe for the high-quality, great flavour and texture. As well as being fantastic as a topping to our Whipped Ricotta, they make an ideal snack.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes – these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use as a topping to our Whipped Ricotta. You can purchase Perino Tomatoes at your local Coles Supermarket.
Fresh oregano – adds great colour to the dish and complements the flavour of the tomatoes.
Ricotta cheese – use full fat ricotta for great flavour and the ultimate creamy texture.
Olive oil – to add the best flavour to the mild ricotta, my preference is for extra virgin olive oil.
Garlic – a small clove of minced garlic adds lovely flavour to the finished dish.
Lemon Juice and Zest – adds brightness and a slight tang.
Sea salt and freshly ground black pepper – it is important to properly season the whipped ricotta to your liking. For the best flavour, my preference is for sea salt flakes and freshly ground black pepper.
Pita Chips – to serve.
Step by Step Instructions:
- Add the ingredients for the ricotta to a food processor or small blender.
- Blend until smooth and check that the seasoning is to your liking. Add the whipped ricotta to a serving dish.
- Quarter your tomatoes and finely slice the oregano.
- In a small bowl, toss the tomatoes and oregano with olive oil and season. When ready to serve, top the ricotta mixture with your tomato salsa.
Tips for Success and FAQs:
When a dish contains such few ingredients, it is imperative to use the best quality produce available, for the optimal flavour.
We love to serve our Whipped Ricotta and Tomatoes as a simple appetiser with pita chips. It is also delicious on top of crostini, as part of a rocket salad or served alongside grilled or roasted chicken as a sauce.
I have used Perino Tomatoes. They have a firm flesh and naturally sweet flavour.
The Whipped Ricotta component can be made up to one day in advance. I like to prepare the tomatoes just prior to serving and top the ricotta with them then.
This dish is best prepared in a food processor for the ultimate creamy texture. However, if you do not have one available, you can whip by hand. It will take longer and not have as smooth texture, but will still taste delicious!
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Roasted Cherry Tomato Caprese Salad
- Caprese Bread Tartlets
- Marinated Tomato Salad
- Caprese Pasta Salad
- Tomato Puff Pastry Tart
Our easy to prepare appetiser of Whipped Ricotta with Tomatoes is a dish that the whole family will enjoy. The texture of the creamy ricotta works so well with the vibrant tomatoes. Enjoy these delicious flavours and be sure to let me know in the comments below when you have tried it!
Alex xx
Whipped Ricotta with Tomatoes
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Whipped Ricotta:
- 1 cup (250 g) ricotta cheese – whole fat
- 2 teaspoon lemon juice – freshly squeezed
- ½ teaspoon lemon zest
- 1 clove garlic – small
- 1 tablespoon extra virgin olive oil See Notes 1 and 2
- sea salt and freshly ground black pepper – to taste
For the Tomatoes:
- 1 cup (200 g) Perino Grape Tomatoes – quartered See Note 3
- 1 teaspoon fresh oregano – finely sliced
- 2 teaspoon extra virgin olive oil
- sea salt and freshly ground black pepper – to taste
Instructions
- Add the ingredients for the ricotta to a food processor or small blender.
- Blend until smooth and check that the seasoning is to your liking. Add the whipped ricotta to a serving dish.
- Quarter your tomatoes and finely slice the oregano.
- In a small bowl, toss the tomatoes and oregano with olive oil and season. When ready to serve, top the ricotta mixture with your tomato salsa.
Notes
- With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- The whipped ricotta can be made up to one day ahead. If making in advance, store, covered, in the refrigerator.
- Serve with Homemade Pita Chips, Crostini or Veggie Sticks.
- Please note, the nutritional information is based on four servings. It does not include what the whipped ricotta is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kath
This is a fabulous, all round dish. I can forsee so many uses for it.
The notion of whipping the ricotta before adding the other ingredients is brilliant. A wonderful appetitiser, dip or even side dish. Great
Alexandra
Thank you so much, Kath!
I am so pleased you like this recipe.