Whipped Ricotta with Roasted Tomatoes and Crusty Bread | At Home with Emma

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar creamy texture.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, while apple cider vinegar is often less expensive.

Preheat the oven to 425°F.

Spread 2 tablespoons of walnut pieces on a baking tray and toast for several minutes or until fragrant. Set aside.

Line the same baking tray with tin foil and add the tomatoes, keeping them on the vine if possible.

Drizzle the tomatoes with olive oil and sprinkle with salt and black pepper.

Roast the tomatoes for 20 minutes or until bursting and juicy.

In a stand mixer, add 16 ounces of whole milk ricotta and whip for 3 minutes.

Finely chop 1 tablespoon of thyme and 1/4 cup of parsley.

After whipping, divide the ricotta into two bowls.

In one bowl, fold together the zest of 1 lemon and 2 tablespoons of olive oil.

In the other bowl, fold in the chopped herbs, adding a little salt and pepper.

Set the roasted tomatoes aside to cool for a few minutes before assembling.

Slice the baguette on the diagonal to create little toasty rounds.

Heat some olive oil in a 12-inch cast iron skillet and add the bread.

Toast the bread for 4 minutes on one side, then flip and cook an additional 4 minutes on the second side.

To serve, swirl together the two ricottas, top with the roasted tomatoes and a sprinkle of toasted nuts, and finish with a drizzle of olive oil and flaky salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens