Whipped Ricotta and Goat Cheese with Braised Tomatoes
Ricotta and goat cheeses are whipped together with fresh basil and serve topped with braised tomatoes in oil with garlic and basil.
Ingredients
For the tomatoes:
- ¾ pound (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 (360 grams) ricotta cheese
- ½ cup (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
- 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.
- 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.
- 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.
- Serve with vegetables, crusty bread or crackers.
Video
Nutrition
Serving: 1 | Calories: 232kcal | Carbohydrates: 4g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 20mg | Sodium: 267mg | Fiber: 1g | Sugar: 1g