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Roasted Tomatoes with Whipped Ricotta


2 punnets of cherry tomatoes, rinsed

1 bulb of garlic, cloves kept in their skins.

1/2 cup olive oil

Handful fresh thyme leaves

Salt & pepper to season

For the ricotta:

375g ricotta cheese

1/2 cup grated parmesan cheese

1 tbsp. fresh thyme leaves

1/2 cup olive oil

Salt & pepper to season


1. Preheat the oven to 180ºC.

2. In a baking dish add the cherry tomatoes, garlic cloves, thyme & olive oil. Season with salt & pepper and mix the ingredients well.

3. Place in oven & bake for 25-30 minutes or until tomatoes start to blister and the garlic starts to caramelize. Remove from the oven to cool slightly.

4. Add the ricotta, parmesan, lemon zest, thyme leaves, olive oil, salt and pepper to a food processor and process until the ricotta reaches a smooth consistency. Adjust according to your preferred taste.

5. To serve, on a large plate spread the whipped ricotta evenly over the base of the plate. Add another little zest of lemon. Spoon over the roasted cherry tomatoes in the center of the plate, pouring the olive oil all over the ricotta.

6. Serve warm alongside some crusty bread.

7. Enjoy!

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