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!
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!
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.
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.
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.
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.
Whipped Ricotta With Roasted Veggies
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.
DID YOU ENJOY THIS EASY RECIPE? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you can share it using the buttons below. If you’d like, you can follow us too on PINTEREST, INSTAGRAM, FACEBOOK and YOUTUBE!