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Whipped Herb Ricotta Summer Tomatoes
Summer Tomatoes
with Whipped Herb Ricotta

Whipped Herb Ricotta Summer Tomatoes


Makes 8 to 16 servings
  • 2 pounds fresh whole-milk ricotta (about 4 cups)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ cup mixed chopped fresh herbs, such as chives, basil, mint and/or tarragon
  • Kosher salt and freshly ground black pepper
  • 2 pounds mixed ripe heirloom tomatoes, cut into ½-inch pieces (about 6 cups; cherry tomatoes can be halved or quartered)
  • Toasts or flatbread, for serving (optional)
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Photo by: Brie Passano
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Sample step.
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Featured in Modern Potluck by Kristin Donnelly

Chill a medium platter or large shallow serving bowl for at least 30 minutes.

In a large bowl, beat the ricotta with ¼ cup of olive oil until fluffy, about 2 minutes. Fold in half of the herbs and season generously with salt and pepper.

In another bowl, gently stir the tomatoes with the remaining 2 tablespoons olive oil. Add the remaining herbs, season with salt and pepper, and stir again.

Spoon the whipped ricotta into the prepared platter or bowl, making a shallow well in the center. Spoon the tomatoes into the well, drizzle with a little more olive oil, and serve with toasts or flatbread.

Tip: The whipped ricotta can be refrigerated overnight. The assembled dish can be refrigerated for about 2 hours. Serve lightly chilled or at room temperature; it can stand at room temperature for about 90 minutes.

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