Whipped ricotta (with burst tomatoes) from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 222) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crostini; Easy crusty artisan bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 01, 2025

    I made roughly 1/3 of this as a test run using olive oil rst'd grape tomatoes from the freezer. I added fresh oregano & basil to the ricotta while whipping (using a hand mixer with whisk attachments) and while we did enjoy the hot tomatoes with the cool whipped layer, I'm not sure that the (only) ricotta I can get is what she considers to be the "best quality" you can get. This might a good place to go all out & make my own ricotta if I was serving to company.

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