There’s something magical about the way simple ingredients can come together to create a dish that feels both elegant and comforting. Creamy whipped ricotta with roasted cherry tomatoes is exactly that—silky smooth ricotta spread, brightened with just a hint of lemon zest, and paired with sweet, caramelized cherry tomatoes that burst with flavor after a quick roast in the oven.
Perfect as a whipped ricotta appetizer, a shareable tapas recipe, or even a centerpiece for a summer grazing board, this dish is all about balance: creamy and tangy meets juicy and savory. The best part? It only takes a handful of pantry staples and less than 30 minutes to bring it all together. Serve it with crusty bread or crackers for the ultimate vegetarian appetizer recipe that feels both effortless and impressive.
Ricotta Cheese | One-Pan | Appetizer | Side Dish
Table of contents:
How to Make Creamy whipped ricotta with roasted cherry tomatoes
Ingredients (serves 2-3 as an appetizer or tapas)
- 1 cup cherry tomatoes, some halved, some left whole
- 1 tsp Dried Oregano (organic) (or basil, or thyme)
- 250g Ricotta Cheese
- Juice and zest from 1 lemon
- Extra Virgin Olive Oil
- Splash of Sherry Vinegar
- Salt & pepper to taste
- Bread or crackers (for serving)
Equipment
Instructions
Step 1 – Roast the Cherry Tomatoes
- Preheat oven to 200°C (400°F).
- Add the cherry tomatoes to a tray, add a splash of olive oil, Jerez sherry vinegar, and some dried oregano.
- season to taste with salt and pepper.
- Roast for around 20 minutes then remove from the oven. Set aside for use later.
Step 2 – Prepare the Whipped Ricotta Spread
- Add the ricotta cheese, lemon zest, and a squeeze of lemon juice to a food processor,
- Add a splash of olive oil and season to taste with some salt and pepper. Buzz until smooth (around 15-20 seconds should do it).
- NOTE: If you want to make an extra herby flavor, add a pinch or two of fresh basil or oregano.
Step 3 – Plate and Serve
- Serve with crusty bread or crackers.
- Add the whipped ricotta to a serving plate.
- Add the roasted tomatoes and drizzle with a touch of the olive oil leftover from the tomatoes (or use some fresh olive oil, up to you).
- Season with salt and pepper and garnish with a few extra basil leaves.
Cooking Tips
- Use good ricotta: A high-quality ricotta makes all the difference—look for fresh ricotta from the deli section if possible.
- Don’t skip the zest: Lemon zest brightens the ricotta and balances the sweetness of the roasted tomatoes.
- Mix up the herbs: Oregano is classic, but basil or thyme add a fresh twist. For extra flavor, stir a little chopped basil into the whipped ricotta before serving.
- Roast for flavor: Let the cherry tomatoes blister and caramelize in the oven—the slightly charred edges bring out their natural sweetness.
- Make it ahead: You can whip the ricotta up to a day in advance and keep it in the fridge. Just give it a quick stir before serving.
Serving Suggestions
This recipe is so versatile! Try it:
- As a dip alongside crunchy crudités.
- As part of a Mediterranean mezze platter with olives, hummus, and pita.
- Spread on toasted sourdough for a quick vegetarian bruschetta.
- Paired with a crisp white wine or a glass of sparkling rosé.
What is Ricotta Cheese?
Ricotta is a soft, fresh Italian cheese with a delicate, creamy texture and a slightly sweet, milky flavor.
The name “ricotta” means “recooked” in Italian, which refers to the traditional method of making it. Instead of being made from whole milk alone, ricotta is created from the leftover whey that remains after producing other cheeses like mozzarella or provolone. The whey is gently reheated, and as the proteins coagulate, they form the fluffy curds that give ricotta its signature lightness.
Nutritionally, ricotta is a protein-rich cheese that’s lower in fat than many aged cheeses, making it a versatile option in both savory and sweet dishes. It’s commonly used in pasta fillings (like lasagna or ravioli), desserts (such as cannoli or cheesecake), and of course, in spreads and dips like this whipped ricotta appetizer.
🧀 Did You Know?
Fresh ricotta is best enjoyed within a few days of purchase—it has a clean, milky flavor that makes it stand out in both sweet and savory recipes.
Ricotta isn’t technically a cheese in the traditional sense—it’s classified as a dairy by-product because it’s made from reheating leftover whey.
In Italy, ricotta is often eaten fresh, spread on bread with a drizzle of honey, or served with fruit for breakfast.
Because it’s lower in fat than many cheeses, ricotta is often considered a “lighter” option, but it still packs plenty of protein and calcium.
Nutrition Facts (per serving)
(Based on 3 servings, with bread/crackers not included. Values are approximate and may vary depending on exact ingredients.)
| Nutrient | Amount | % Daily Value (DV) |
| Calories | 145 | 7% |
| Total Fat | 9 g | 12% |
| Saturated Fat | 3.5 g | 18% |
| Cholesterol | 18 mg | 6% |
| Sodium | 120 mg | 5% |
| Total Carbohydrates | 6 g | 2% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 4 g | — |
| Protein | 7 g | 14% |
| Calcium | 110 mg | 9% |
| Vitamin A | 120 IU | 2% |
| Vitamin C | 5 mg | 6% |
| Iron | 0.5 mg | 3% |
*% Daily Value (DV) based on a 2,000-calorie diet.
More Italian Recipes
- Caprese Pasta Salad | Insalata di Pasta Caprese
- Peach Crostini with Herb-Infused Queso Fresco and a Tangy Honey Drizzle
- Tomato Mozzarella Salad in 5 minutes
- Panzanella Salad – Tuscan Tomato and Bread Salad
- Creamy Chicken Pasta – Fettuccine Alfredo
- Spaghetti with Marinara Sauce
Creamy Whipped Ricotta with Roasted Cherry Tomatoes | Easy Mediterranean Appetizer
Equipment
- Baking Tray
- Food processor
- Salad Serving platter
- Microplane
- Wooden Cutting Board
- Chef Knife
Ingredients
- 1 cup cherry tomatoes some halved, some left whole
- 1 tsp Dried Oregano organic (or basil, or thyme)
- 250 g Ricotta Cheese
- Juice and zest from 1 lemon
- Extra Virgin Olive Oil
- Splash of Sherry Vinegar
- Salt & pepper to taste
- Bread or crackers for serving
Instructions
Step 1 – Roast the Cherry Tomatoes
- Preheat oven to 200°C (400°F).
- Add the cherry tomatoes to a tray, add a splash of olive oil, Jerez sherry vinegar, and some dried oregano.1 cup cherry tomatoes, 1 tsp Dried Oregano, Extra Virgin Olive Oil, Splash of Sherry Vinegar
- season to taste with salt and pepper.Salt & pepper to taste
- Roast for around 20 minutes then remove from the oven. Set aside for use later.
Step 2 – Prepare the Whipped Ricotta Spread
- Add the ricotta cheese, lemon zest, and a squeeze of lemon juice to a food processor,Juice and zest from 1 lemon, 250 g Ricotta Cheese
- Add a splash of olive oil and season to taste with some salt and pepper. Buzz until smooth (around 15-20 seconds should do it).
- NOTE: If you want to make an extra herby flavor, add a pinch or two of fresh basil or oregano.
Step 3 – Plate and Serve
- Add the whipped ricotta to a serving plate.
- Add the roasted tomatoes and drizzle with a touch of the olive oil leftover from the tomatoes (or use some fresh olive oil, up to you).
- Season with salt and pepper and garnish with a few extra basil leaves.
- Serve with crusty bread or crackers.Bread or crackers
Video
Notes
Serving Suggestions
This recipe is so versatile! Try it:- As part of a Mediterranean mezze platter with olives, hummus, and pita.
- Spread on toasted sourdough for a quick vegetarian bruschetta.
- Paired with a crisp white wine or a glass of sparkling rosé.
- As a dip alongside crunchy crudités.
FAQs
Q1. Can I make whipped ricotta ahead of time?
Yes! You can whip the ricotta up to a day in advance and store it in the fridge. Just give it a quick stir before serving. The roasted cherry tomatoes, however, are best enjoyed fresh out of the oven.
Q2. What can I serve with whipped ricotta and roasted cherry tomatoes?
This dish pairs beautifully with crusty bread, sourdough, or crackers. You can also serve it as part of a Mediterranean mezze platter with olives, hummus, and pita, or even alongside grilled vegetables.
Q3. Can I use other herbs besides oregano?
Absolutely. While oregano adds a classic Mediterranean flavor, basil, thyme, or even rosemary can add a fresh twist. You can mix some into the ricotta or sprinkle on top before serving.
Q4. What type of ricotta is best for this recipe?
Use a good-quality, fresh ricotta if possible—preferably from the deli section. It will give you the creamiest texture and richest flavor.
Q5. Can I make this recipe vegan?
Yes, by substituting the ricotta with a plant-based ricotta alternative (made from almonds or cashews) and ensuring the bread or crackers are vegan-friendly.
Q6. What wine pairs best with this appetizer?
This creamy, tangy dish goes wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio, or a refreshing sparkling rosé.
Q7. How long does it take to make this recipe?
It comes together in under 30 minutes, making it an ideal quick appetizer or tapas dish for gatherings.
