Whipped ricotta roasted tomato
Preparation : 20 min
Cooking : 25 min
Total time : 45 min Rest : 0 min
1 bowl
120 g basil
360 ml olive oil
1 pinch salt
300 g cherry tomato
2 tbsp olive oil
1 pinch salt
400 g ricotta
2 tbsp olive oil
1 zest lemon
2 tsp lemon juice
1 pinch salt
1 pinch pepper
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RECIPE STEPS
1
Blanch basil leaves for 10 seconds in boiling water, then transfer to ice water.
- 120 g basil
2
Dry thoroughly, then blend the basil with 360 ml of olive oil and a pinch of salt for 1–2 minutes in the Magimix Blender Power until smooth and vibrant green.
- 120 g basil
- 360 ml olive oil
- 1 pinch salt
3
Strain the mixture through a cheesecloth or fine-mesh sieve.
Pour into a oil bottle or jar.
4
Preheat oven to 180°C (350°F).
Toss tomatoes with olive oil, and salt.
- 300 g cherry tomato
- 2 tbsp olive oil
- 1 pinch salt
5
Spread on a baking tray and roast for 20–25 minutes, until they’re soft, bursting, and lightly caramelised.
Let cool slightly.
6
Add everything in the Magimix Blender Power or use a hand mixer.
- 400 g ricotta
- 2 tbsp olive oil
- 1 zest lemon
- 2 tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
7
Whip for 1–2 minutes until smooth and fluffy.
Adjust seasoning — you want a balance of creamy, tangy, add a dash of water to loosen if needed.
8
Spread whipped ricotta generously on a serving plate or shallow bowl.
Spoon-roasted tomatoes (with some of their juices) over the ricotta.
9
Drizzle generously with basil oil.
Finish with a sprinkle of flaky salt and extra black pepper, if desired, basil leaves and crostini.
Recipes submitted by consumers are not tested by Magimix.
