From the Flour & Herbs kitchen
Creamy whipped ricotta meets warm roasted tomatoes and herbed olive oil in this easy sharing appetizer. Scoop through the cool cheese, juicy tomatoes, and savory pan juices with a piece of crisp toast.
Your bread-dipping herbs have a new favorite job
Bread Dipping Spice seasons the tomatoes and their olive-oil juices, giving every spoonful a savory herbal finish. Lemon brightens the ricotta, and the contrast of warm tomatoes and cool cheese makes a simple platter feel special.
Appetizers, Dips & Snacks
Whipped Ricotta with Warm Herbed Tomatoes
By Flour & Herbs · Mediterranean-inspired · Appetizer
Total: about 40–45 minutes. Includes a 5-minute rest for the tomatoes. Whip the ricotta while they roast.
Let's cook
- Heat the oven. Preheat to 400°F / 200°C, conventional.
- Roast the tomatoes. Put the cherry tomatoes in a snug baking dish. Toss with 2 tablespoons olive oil and 1 teaspoon Bread Dipping Spice. Roast for 20–25 minutes, until softened and beginning to burst.
- Let the herbs bloom. Stir the remaining teaspoon of Bread Dipping Spice into the hot tomato juices. Leave for 5 minutes so the herbs soften and the tomatoes cool slightly.
- Whip the ricotta. While the tomatoes roast, process the ricotta, remaining tablespoon of olive oil, lemon zest, and lemon juice for 1–2 minutes, scraping down the bowl as needed, until smooth. Taste and adjust salt and lemon.
- Build the platter. Spread the whipped ricotta on a shallow serving plate, making a well in the middle. Spoon the warm tomatoes and their herbed juices over it.
- Finish and serve. Scatter with basil, if using. Serve immediately with toasted baguette slices or crackers for scooping.
A few little things that help
- Drain watery ricotta before processing so the dip holds soft swirls. Whole-milk ricotta gives a richer texture.
- Let the tomatoes cool for 5 minutes before spooning them over the cheese. Warm tomatoes keep the contrast without melting the ricotta into a puddle.
- Taste both the seasoned tomatoes and ricotta before adding salt; brands and seasoning blends vary.
To serve: Offer toasted baguette or crackers for scooping. For a larger spread, add olives and crunchy cucumber slices.
Estimated nutrition: About 185 calories per appetizer serving (1/6 recipe), excluding bread or crackers. Includes all olive oil and tomato juices. Calories vary by ricotta brand and portion size. Contains milk; serving bread or crackers may contain wheat and other allergens. Check all ingredient labels.
Before you start
Use a rimmed roasting dish and food processor or blender. Drain any pooled liquid from the ricotta so the whipped base stays thick enough to hold the tomatoes.
Storage and reheating
Store ricotta and roasted tomatoes separately in covered containers in the refrigerator for up to 2 days. Rewarm only the tomatoes before assembling. Refrigerate perishable leftovers within 2 hours.
Featured seasoning
Bread Dipping Spice
Mediterranean herbs, including savory and oregano, bring a rich, herbal flavor to roasted tomatoes and olive oil.
In this recipe: Roast the tomatoes with 1 teaspoon, then stir another teaspoon into their hot juices for a fragrant herbal finish.
Shop Bread Dipping Spice →One jar, more possibilities
Stir into olive oil for warm bread, toss with potatoes before roasting, or sprinkle over focaccia. This jar works well beyond the dipping dish.
Looking for another savory bite? Try our Cheddar Garlic Drop Biscuits alongside.