Name: Whipped Ricotta with Tomato and Olives
Yield: 2-4
Ingredients: 1 cup ricotta; 1 pint cherry tomatoes, washed and halved; 1/4 cup salt-cured black olives, halved; 1/2 cup cilantro leaves, washed and dried; Salt; Olive oil; Peperoncino; 1 lemon

I love serving ricotta as-is with some toppings, and not just using it for baking or cooking. The key is using the best quality ricotta you can get. Feel free to improvise and add any vegetables you want or even grilled stone fruit when it's in season.

Whipped Ricotta with Tomato and Olives

Author

Lior Lev Sercarz

Servings/Yield

2-4

Image of Whipped Ricotta with Tomato and Olives

Ingredients

1 cup ricotta
1 pint cherry tomatoes, washed and halved
1/4 cup salt-cured black olives, halved
1/2 cup cilantro leaves, washed and dried
Salt
Olive oil
Peperoncino
1 lemon

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Directions

In a bowl whip the ricotta with a little olive oil, salt and peperoncino. Spread it on a plate leaving a well in the center.
Season the cherry tomatoes with the juice of one lemon, olive oil, salt some peperoncino, and the olives. Place the tomato salad on top of the ricotta.
Quickly toss the cilantro leaves in the same bowl used to season the tomato salad so they get lightly coated with some of the dressing. Sprinkle the cilantro over the salad and add some more olive oil.