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My Whipped Ricotta and Goat Cheese with Braised Tomatoes is a great 2 in 1 recipe! Both components complement each other so perfectly and are also delicious on their own. It’s an easy appetizer idea that can also be made ahead, which will help with your entertaining schedule.

Dipping a piece of grilled bread in whipped cheese

If you’ve never tried it, trust me that Ricotta and goat cheese are a delicious combination when whipped together. The creaminess of the ricotta balances the tanginess of the goat cheese. If you want to serve the whipped cheese dip just on it’s own, adding a little lemon zest to help elevate the flavor is a great option. It’s also delicious mixed in with pasta (this you must try).

A bowl of ricotta and goat cheeses topped with tomatoes

Ricotta is one of my favorite soft cheese. It is so versatile because it can be used in both savory and sweet dishes. My favorite savory dishes are Pork Ricotta and Sage Meatballs and my favorite sweet is Fresh Fig and Ricotta Dessert Tart.

The tomatoes are a delicious sweet addition to the creamy cheeses. They are cooked in the French confit style, braised at low heat in oil. You could also toss them with pasta and top with the cheese.

Sweet braised tomatoes served over whipped ricotta and goat cheese with fresh basil

The garlic cloves are kept whole when cooking to add flavor. You can choose to have the tomatoes as garlic-y as you like. You can cook them in the oil then remove them completely, or mash them up for extra garlic flavor.

I want to talk for a moment about the tomato skins. As the tomatoes cook and shrink, the skins will peel away. If this is bothersome for you, once they have cooled you can easily remove the skins, or you can leave them in, your preference here.

What you are left with are soft and sweet tomatoes, flavored with the garlic and herbs as well as a sweet and flavorful dipping oil.

You have the option to either remove them at the end, or mash them into the oil for even more garlic flavor.

To serve as a dip, you can use crusty bread, crackers or the mini sweet peppers that are in season right now.

Dipping a sweet pepper into cheese dip with confit tomatoes

You can also blend the confit tomatoes and turn it into a pasta sauce or marinade. And yet another serving idea is spread the whipped cheeses on toasted bread and top with the tomatoes for a delicious bruschetta. Wow!

Tomatoes are so good right now and cherry or grape tomatoes are my favorite as they are so sweet. I love to serve them in Herbed Brown Butter Chicken with Tomatoes and an easy summer Warm Cherry Tomato and Basil Salad.

If you’ve made this Whipped Ricotta and Goat Cheese with Braised Tomatoes, leave a comment (or question) below.

Yield: 6-8

Whipped Ricotta and Goat Cheese with Braised Tomatoes

Confit tomatoes on top of whipped ricotta and goat cheese in a bowl

Ricotta and goat cheeses are whipped together with fresh basil and serve topped with braised tomatoes in oil with garlic and basil.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • For the tomatoes:
  • 12 ounces (340 grams) cherry tomatoes
  • 4 basil leaves, roughly torn
  • Small pinch fresh thyme leaves
  • 4 garlic cloves, peeled
  • ¼ teaspoon salt
  • ½ cup olive or avocado oil
  • For the whipped cheeses:
  • 1 ¼ cups ricotta cheese
  • 5 ounces (142 grams) goat cheese
  • 6 medium-size fresh basil leaves
  • ¼ teaspoon salt
  • Small pinch ground black pepper
  • 5-6 teaspoons olive or avocado oil

Instructions

  1. Add everything for the tomatoes to a saucepan. Heat until the oil starts to slightly bubble and cook for 20 minutes. When the tomatoes have softened, remove from the heat and cool completely.
  2. While the tomatoes cook, add the cheeses, basil, salt, pepper and oil to a food processor or blender. Blend until smooth. Transfer to a bowl and refrigerate.
  3. When the tomatoes are cooled, serve them on top of the cheese. If making ahead, add the tomatoes to a container with a lid and leave at room temperature for no longer than 1 day. Refrigerate the cheese in a sealed container for up to 2 days.
  4. Serve with vegetables, crusty bread or crackers.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 232Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 20mgSodium 267mgCarbohydrates 4gFiber 1gSugar 1gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Appetizers