Description

Whipped Ricotta with Roasted Tomatoes and Pine Nuts is a luxurious, colorful appetizer featuring creamy whipped ricotta topped with juicy roasted tomatoes, toasted pine nuts, and a vibrant herb dressing. Perfect for dipping crostini or fresh bread, this easy dish adds a burst of Mediterranean flavor to any gathering!

Ingredients

1 cup ricotta cheese
2 tablespoons cream cheese, softened
2 cups cherry tomatoes
2 tablespoons olive oil (plus more for drizzling)
1/4 cup pine nuts, toasted
2 tablespoons fresh basil, chopped
1 small shallot, finely minced
1 teaspoon balsamic vinegar
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Crostini or fresh bread, for serving

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Instructions

Preheat the oven to 400°F (200°C).
Toss the cherry tomatoes with olive oil, salt, and pepper, and roast for 15–20 minutes until blistered and juicy.
Meanwhile, in a food processor, blend the ricotta and cream cheese until smooth and fluffy.
Spread the whipped ricotta onto a shallow serving bowl or plate.
In a small bowl, combine the roasted tomatoes, toasted pine nuts, chopped basil, minced shallot, balsamic vinegar, and a pinch of red pepper flakes.
Spoon the tomato mixture generously over the whipped ricotta.
Drizzle with extra olive oil and season with freshly cracked black pepper.
Serve immediately with crostini or fresh bread.

Notes

For an extra savory kick, add a few chopped sun-dried tomatoes to the topping.
Use full-fat ricotta for the creamiest, richest texture.
Can be prepared ahead — assemble just before serving for best results.
A sprinkle of flaky sea salt right before serving enhances the flavor.