Homemade Pesto Whipped Ricotta with Roasted Cherry Tomatoes
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Serves: 3 cups of dip
 
Ingredients
  • ½ gallon whole milk
  • ½ pint heavy creamy
  • 2 tsp. salt, plus more to taste
  • 3 Tbsp. lemon juice
  • 1 pint cherry tomatoes
  • 2 tsp. olive oil
  • ½ cup store-bought pesto
Instructions
  1. Preheat oven to broil. Place a sieve or fine colander in the sink. Line with cheesecloth or paper towels.
  2. Add whole milk, heavy cream and salt to a large, heavy-bottomed pot. Bring to a low boil and then reduce to a simmer. Add lemon juice. Stir with a wooden spoon until the curds separate, about 2 minutes. Pour into sieve or strainer. Let drain for 15 minutes.
  3. While the ricotta is draining, add cherry tomatoes to a medium bowl. Add olive oil and salt. Toss until coated evenly. Transfer to a small baking sheet. Place under the broiler until they're starting to burst, about 3-5 minutes, watch carefully!
  4. Once the ricotta has drained, transfer to the food processor, turn the mixer on and blend until whipped and smooth, about 1 minute. Season to taste with salt.
  5. Add half of the the ricotta to a shallow, bowl. Spread with half of the pesto. Cover with remaining ricotta. Spread the rest of the pesto on top and then cover with tomatoes.
  6. Serve with toasted baguette pieces.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-pesto-whipped-ricotta-roasted-cherry-tomatoes/