Ricotta Whip with Marinated Tomatoes

So incredibly delicious! Looks so simple but the whipped fluffy texture of the fresh ricotta will absolutely make you swoon. Lightly smashed marinated tiny tomatoes, torn basil and extra virgin olive oil balance out the light and fluffy ricotta.... simply fabulous!

Fluffy and creamy ricotta whip with marinated tiny tomatoes and basil.

Makes 10-12 toasts. Visual ingredient list below. How to video below.

Ingredients

• 1.5 lb container Montena Taranto Whole Milk Ricotta

• 1/4 cup, or more, Eleones Extra Virgin Olive Oil

• 1 loaf North Shore Farms Artisan Toscano Bread

• 3 packages Sprinkles tomatoes or other small tomatoes

• 2-4 T balsamic vinegar

• 1/4 shallot, peeled and sliced fine

• 1 big stem fresh basil, approximately 6 leaves, washed and patted dry

• 1 large pinch rock or sea salt

• 1-2 turns fresh black pepper

Directions

1. Slice the Artisan Toscano Bread into thick slices, toast and set aside to assemble when ready.

2. In a blender or food processor, place fresh ricotta. Drizzle with extra virgin olive. Blend until fluffy and whipped. Transfer to a bowl, drizzle with extra virgin olive oil, a fresh grind of black pepper; keep chilled if you don't plan to assemble right away.

3. Meanwhile, in a medium sized bowl, transfer the Sprinkles tomatoes. WIth a fork lightly put pressure on them to bruise them a bit. Careful, as they will pop with too much pressure. To that add the sliced shallots, drizzle in the extra virgin olive oil, balsamic vinegar, rock or sea salt and torn basil leaves.

   
   

For Assembly

1. Place a heaping serving spoon of whipped ricotta on each toast. Crate a little trough in

the center with the back of your spoon to hold the marinated tomatoes.

2. Top with marinated tomato mixture.

3. Serve right away.

Quick and easy video to make this gorgeous ricotta whip with marinated tomatoes.

Visual ingredient list to make this fluffy and delicious ricotta whip with marinated tomatoes.