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Up close shot of dish of ricotta and tomatoes, with a pita chip dipped into dish.

Whipped Ricotta with Tomatoes

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!
Course Appetiser, Snack
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 165kcal
Author Alexandra


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


  • 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.


  1. With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.
  2. 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.
  3. I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
  4. Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
  5. The whipped ricotta can be made up to one day ahead. If making in advance, store, covered, in the refrigerator.
  6. Serve with Homemade Pita Chips, Crostini or Veggie Sticks.
  7. 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.


Calories: 165kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 54mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Calcium: 141mg | Iron: 1mg