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Grilled Tomatoes & Whipped Ricotta pair well together, bursting with vibrant flavors and juicy sweetness. Grilling tomatoes intensifies their flavor, adding a hint of smokiness that pairs beautifully with creamy whipped ricotta.
This recipe is all about letting the ingredients shine, with just a few steps standing between you and a plate full of fresh, creamy, and tangy goodness.
We like to use homemade ricotta and it’s easier to make than you might think. And then we pair this with the Ultimate Steak Sandwich and it’s a meal you won’t soon forget.
Helpful Tips
- Use room temperature ricotta: It whips up smoother and fluffier than cold ricotta, giving you that perfect, airy texture.
- Pick the ripest tomatoes: For the best flavor use fresh garden tomatoes. Look for tomatoes that are firm but yielding, with a deep, rich color.
- Preheat your grill: Make sure the grill is hot before you add the tomatoes; this will give you those lovely grill marks without overcooking them.
- Season generously: A sprinkle of salt before and after grilling enhances the tomatoes’ natural flavors and balances the sweetness.
- Add some sweetness: If you want to change up the flavor drizzle some honey over the ricotta along with the olive oil.
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Grilled Tomatoes & Whipped Ricotta
Ingredients
- 1/4 cup shelled salted, roasted pistachios
- 16 ounces whole milk ricotta
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
- 1 baguette for serving
- 8 small campari tomatoes or 20 cherry tomatoes, if preferred
- Fresh basil chopped
Instructions
- Add the pistachios to a food processor or mini chopper. Pulse until finely chopped with a few chunks. Set aside.
- Add the ricotta, olive oil, and 1/4 teaspoon of the salt to the food processor. Blend until smooth. Taste and adjust the seasoning, if necessary. Set aside.
- Cut the baguette into slices. Place them on a baking sheet. Drizzle evenly with 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt and pepper.
- Slice the tomatoes in half. Drizzle on 1 tablespoon of the olive oil and 1/4 teaspoon of the salt and pepper.
- Preheat grill to 400° F(200°C). Brush the grill grates clean and spray them with cooking oil.
- Add the baguette and tomato slices to the grill and cook for about 2 minutes per side for both. Try to get some grill marks on the tomatoes before they are overcooked and start to fall apart.
- Spoon the ricotta mixture onto a serving platter and spread it out with the back of a spoon, forming peaks and valleys.
- Drizzle the remaining olive oil onto the ricotta.
- Sprinkle with the pistachios (use as many as you see fit and hold back the remaining to sprinkle on again once the original supply is depleted).
- Pile the tomatoes on top. Sprinkle on the basil. Serve with the baguette.
Equipment Needed
- Grill
Video
Notes
- It whips up smoother and fluffier than cold ricotta, giving you that perfect, airy texture.
- For the best flavor use fresh garden tomatoes. Look for tomatoes that are firm but yielding, with a deep, rich color.
- Make sure the grill is hot before you add the tomatoes; this will give you those lovely grill marks without overcooking them.
- A sprinkle of salt before and after grilling enhances the tomatoes’ natural flavors and balances the sweetness.
- If you want to change up the flavor drizzle some honey over the ricotta along with the olive oil.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
