Whipped Ricotta with Roasted Cherry Tomatoes
A quick & easy appetizer that is sure to impress. Serve alongside your favorite main dish for a start-to-finish meal that will be a longtime favorite.
1 dry pint mixed cherry tomatoes
½ sweet onion, thinly sliced
6 garlic cloves, halved lengthwise
1 lemon, sliced
3 fresh thyme sprigs
Herb & Olive Organic EVOO or EVOO w/ CBD
Flaky sea salt
Freshly cracked black pepper
16 ounces ricotta cheese
Sourdough or bread of choice, to serve
Step 1: Set the vibe and grab your drank.
This is a pretty simple cook. Once the prep is done, you can enjoy a nice conversation or dance party with your friends. This playlist is fitting for both. Grab some natural wine, or drink of choice to get your night going right.
Step 2: Preheat the oven to 450 degrees Fahrenheit.
Step 3: Prep the platter
Line a small baking sheet with parchment paper. Spread the tomatoes, onion, and garlic onto the baking sheet. Top with the lemon slices, fresh thyme sprigs, a generous drizzle of Organic EVOO, and a pinch of salt and pepper. Roast for 25-30 minutes or until the tomatoes have blistered and softened. Remove from the oven and let cool. Remove the thyme sprigs and lemon slices.
Step 3: Whip it good
Whip the ricotta in a large mixing bowl with a hand mixer for about 3 minutes or until it is light and fluffy.
Step 4: Plate and serve
Pour the whipped ricotta into a serving bowl and top with the roasted tomatoes. Top with another drizzle of Organic EVOO (or CBD EVOO) if desired, freshly cracked black pepper, and a pinch of flaky salt. Serve with sliced grilled sourdough or another bread of choice.