Basil Whipped Ricotta with Tomato Salad

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Serves 4

I like to use whole milk ricotta because if you're going to eat this it might as well be the creamiest. But part-skim ricotta will work as well. This can be made in advance. Store in an airtight container in the refrigerator for up to 3 days. Any variety of tomatoes will work in this recipe, and cucumbers could be substituted in for the zucchini.


  • 1 cup whole milk ricotta
  • 1/2 cup basil leaves
  • 2 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon pink Himalayan salt
  • 1/8 teaspoon black pepper
  • 2 medium heirloom tomatoes, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, halved and sliced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon red wine vinegar


  1. In a food processor pulse the ricotta, basil, olive oil, salt and pepper until it's super smooth and creamy.
  2. In a small mixing bowl combine the tomatoes, zucchini, parsley, vinegar and remaining olive oil and pinch of sea salt.
  3. To plate, top each portion of ricotta with the salad and serve.
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