Whipped Ricotta with Blistered Tomatoes & Rosemary and Sea Salt Focaccia

Ingredients

For the whipped ricotta

• 250g ricotta

• 2 tbsp extra virgin olive oil

• Juice of ½ lemon

• Salt & black pepper

For the blistered tomatoes

• 250g cherry tomatoes

• 2 garlic cloves, finely sliced

• 1 small red chilli, finely chopped

• 1 tbsp olive oil

• Few sprigs fresh thyme

• Handful fresh basil leaves

• Salt & black pepper

To serve

• Rosemary and salt Focaccia bread

Method

1. Whip the ricotta

1. Add the ricotta, olive oil, lemon juice, salt, and black pepper to a bowl or food processor.

2. Whip until smooth, creamy, and light.

3. Spread onto a serving plate or shallow bowl.

2. Blister the tomatoes

1. Heat olive oil in a frying pan over medium-high heat.

2. Add the cherry tomatoes and cook until softened and blistered, around 5–7 minutes.

3. Stir in the garlic, chilli, and thyme and cook for another minute until fragrant.

4. Season with salt and black pepper.

3. Assemble

1. Spoon the warm blistered tomatoes over the whipped ricotta.

2. Finish with fresh basil leaves and an extra drizzle of olive oil.

Serve

Serve immediately with warm torn pieces of Focaccia for dipping.

Tips

• Add hot honey for extra sweetness and heat.

• Toasted pine nuts make a great crunchy topping.

• Best served fresh while the tomatoes are still warm.