I wish I could take all the credit for this recipe but I cannot. My good friend Zach introduced this deliciousness to me on the 4th of July this year, when we visited Rafaldini Vineyards in North Carolina. I watched as he assembled the plate and added it to the table with the rest of our giant charcuterie spread. I was intrigued. He informed me that it was whipped ricotta with balsamic tomatoes. He was very nonchalant about it, as if everyone had tried this creamy concoction before, but I had not. I took one bite and immediately knew I’d be begging him to share the recipe, which he did, luckily for us all. Not only is it creamy, but it’s light, refreshing, and has the perfect tang from the tomatoes. Also, it’s cheese, so can’t exactly go wrong there. I can’t get enough.

But let’s talk about these tomatoes for a sec. They add the perfect amount of bite to the creamy ricotta because of that tang from the balsamic vinegar. It takes a few hours to prep these perfect tomatoes, but I promise they are so worth the time. The rest of the recipe takes minutes to make, so plan ahead and don’t skip the tomatoes. They really do tie the whole thing together to create the perfect little bite.

Pop open a bottle of Sauvignon Blanc or Vermentino if you like a dry white, or if you’re a red drinker like me, a Beaujolais or Pinot Noir would pair perfectly with this delicious dip.

Whipped Ricotta with Balsamic Tomatoes

Author: Let's Mingle

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Description

This whipped ricotta dip is light and fresh with a hint of rosemary and a squeeze of fresh lemon. The tomatoes give it the perfect bite! Pair it with crackers or fresh sliced bread.

Ingredients

Scale

1 Tbsp. Olive Oil (Plus Extra for Drizzling)

1 Clove Garlic, Minced

4 Tbsp. Balsamic Vinegar

2/3 Cup Grape Tomatoes, Sliced

Pinch of Salt

Pinch of Pepper

16 oz. (1 lb.) Ricotta Cheese

1/2 Tbsp. Fresh Rosemary, Minced

Juice of Half a Lemon

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Instructions

In a small bowl add the olive oil, garlic and balsamic vinegar. Add a pinch of salt and pepper and mix well.

Add the sliced grape tomatoes into the bowl and toss to coat.

Cover and put in the fridge for 2-4 hours.

Once the tomatoes have chilled, add the ricotta, chopped rosemary, and the lemon juice into the bowl of a stand mixer or a food processor.

Whip the mixture until it becomes smooth and creamy and all ingredients are incorporated throughout.

Spoon the ricotta mixture into a bowl.

Drain the remaining balsamic vinegar from the tomatoes.

Scoop the tomatoes onto the top of the ricotta and drizzle with a bit of olive oil.

Add a bit of ground pepper to the top.

Serve with crackers or fresh sliced bread.

This whipped ricotta with balsamic tomatoes is perfect for summer because it’s so light and the freshness of the tomatoes really shines through. But don’t limit it to just the summer months. You’ll definitely catch me making this all year long.

The recipe is simple to make, but really shines. It’s perfect to serve for an at-home date night, girl’s night in, or wine night too.