Whipped Ricotta With Roasted Veggies

This creamy whipped ricotta garnished with roasted vegetables is super simple to make and a healthy appetizer for any day of the week.

A selection of summer veggies are tossed with fresh herbs and spices, roasted to perfection and used to top the soft ricotta mixture. Spread it then on warm grilled bread and make the most amazing, utterly delicious bruschetta!

A platter of whipped ricotta with roasted vegetables on top.

Our suggestion for serving

This amazing dip is perfect to serve over charred grilled bread as a nice bruschetta antipasto. Perhaps you can try our no-kneading easy bread recipe. Or maybe make this delicious, crunchy on the outside, soft on the inside, ligurian focaccia.

Pair with a glass of cold Prosecco and there you go: A quick, light lunch to enjoy al fresco!

A collage with a bruschetta and a closeup of the roasted vegetables.

Ingredients needed

Ricotta cheese – Use whole milk ricotta for a dip more creamy, or use low-fat ricotta if you want to cut-off calories.

Parmigiano – Use a little bit of parmigiano reggiano to add more flavor to the ricotta cheese. You can also use shredded mozzarella.

Vegetables – Since summer calls for the most flavored and delicious veggies, I used what’s available here in Italy, such as pomodorini (cherry tomatoes), peppers, onions and zucchini. Use whatever you have in hand because you can’t never go wrong with vegetables.

Seasonings & herbs – Besides salt and pepper, I used a little bit of chili flakes. Also, a mix of fresh herbs to toss the vegetables before roasting them. Thyme, parsley, sage, mint and basil.

How To Make Whipped Ricotta

Place ricotta on a strainer and then place the strainer over a bowl. Allow to rest for about 30 minutes to drain the excess of moisture. Make sure the strainer won’t touch the base of the bowl, otherwise you’ll find the cheese sitting on its own moisture.

Place ricotta cheese on bowl. Add parmigiano, chili flakes, herbs, a pinch of salt and pepper. Mix until smooth and fluffy.

Ricotta mixed with herbs, and spices on a bowl.

You can also use an electric mixer or a food processor to mix the ricotta.

How To Roast The Veggies

Preheat the oven to 350°F (180°C).

Place all vegetables on a baking tray. Add the herbs, season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat very well.

Bake for about 25 minutes or until veggies are soft and lightly charred. Remove from oven and allow to cool down.

A baking tray with roasted vegetables.

Assemble the platter

Add the whipped ricotta to a serving plate and spread a bit all over. Place the roasted veggies on the center and serve with grilled bread slices or your favourite bread.

Summer vegetables roasted and served with ricotta cheese.

How To Store

The whipped ricotta and roasted vegetables can last up to 3 days in the fridge. Place the leftovers on a glass container and cover.

We don’t recommend freezing this dish as this type of cheese doesn’t thaw very well.

Appetizer plater with whipped ricotta and summer vegetables tossed with herbs and roasted.

Whipped Ricotta With Roasted Veggies

This creamy whipped ricotta garnished with roasted vegetables is super simple to make and a healthy appetizer for any day of the week.
PREP 15 minutes
COOK 20 minutes
TOTAL 1 hour 5 minutes
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Servings: 8

Ingredients 

  • 2 cups (500 g) whole milk ricotta
  • ¼ cup (25 g) parmigiano reggiano (grated)
  • 7 oz (200 g) cherry tomatoes
  • 1 small (100 g) red bell pepper (cut into small chunks)
  • 1 small (100 g) yellow bell pepper (cut into small chunks)
  • 1 small (80 g) red onion (thick sliced)
  • 1 small (130 g) zucchini (cut into half-moons)
  • fresh herbs (chopped)
  • salt and pepper (to taste)

Instructions

  • Place ricotta on a strainer and then place the strainer over a bowl. Allow to rest for about 30 minutes to drain the excess of moisture.
  • Place ricotta cheese on bowl. Add parmigiano, chili flakes, herbs, a pinch of salt and pepper. Mix until smooth and fluffy.

Roast The Veggies

  • Preheat the oven to 350°F (180°C).
  • Place all vegetables on a baking tray. Add the herbs, season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat very well.
  • Bake for about 25 minutes or until veggies are soft and lightly charred. Remove from over and allow to cool down.

Serve

  • Add the whipped ricotta to a serving plate and spread a bit all over.
  • Place the roasted veggies on the center and serve with grilled bread slices or your favourite bread.
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