Snacks and dips

Made with full-fat ricotta cheese, cream cheese and grape tomatoes. 25 min, makes 6, 15 ingredients.

Recipe by funmoneymom.com

Prep

15 min

Cook

10 min

Total

25 min

Makes

6

Ingredients

• 1 cup full-fat ricotta cheese
• 1/2 cup cream cheese (softened)
• 2 tablespoon extra virgin olive oil
• 1 tsp lemon zest
• 1/2 tbsp lemon juice
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 10-12 cherry or grape tomatoes (finely diced)
• 2 tablespoon fresh basil (thinly sliced)
• 2 tablespoon extra virgin olive oil
• 1 garlic clove (very finely minced)
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• Balsamic reduction
• Flaky sea salt

Instructions

Method by funmoneymom.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Add the ricotta, cream cheese, olive oil, lemon juice, lemon zest, salt, and pepper to a food processor.
2. Blend until completely smooth, airy, and creamy, scraping down the sides as needed. Taste and adjust seasoning. Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it into soft swoops with the back of a spoon.
3. In a bowl, gently mix the chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let it sit for 5 to 10 minutes so the flavors meld and the tomatoes release a little juice.
4. Spoon the tomato mixture over the whipped ricotta, keeping it loose and rustic.
5. Drizzle with balsamic reduction, finish with flaky salt and a crack of black pepper.
6. Serve immediately or refrigerate for up to 30 minutes before serving for a slightly firmer base.