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This heavenly ricotta dip with roasted cherry tomatoes and basil pesto is a divine mouthful at any mealtime. The combination of light and mild ricotta cheese, sweet and syrupy roasted tomatoes and fragrant basil pesto will have you walking on air. And as it’s so easy to put together, you can drift away any time you please.

Adorn your homemade sourdough bread with it, or try with walnut and raisin sourdough for a step beyond the stellar.

top down view of ricotta dipped topped with roasted cherry tomatoes and pesto

Have you ever wondered what the ancient Greek gods in their flowing togas and Romans in their tunics dined on? No? OK, me neither until my first taste of whipped ricotta dip.

And then I had an epiphany. This subtle-flavoured, pure white cheese that dates back centuries BC is surely the mythical ambrosia enjoyed by ancient deities?

two slices of toast spread with ricotta, cherry tomatoes and pesto on orange speckled plate

How to make it

Preparing this ambrosial dip couldn’t be easier: you just mix the ricotta cheese with lemon zest and juice and then salt to your taste. For a fluffy, airy whip of a dip use a blender or food processor to blend away the trademark curds. But if you like a little texture and grain, keep it rough and ready by gently mixing by hand.

Its mild flavour makes ricotta cheese infinitely versatile. It goes with almost anything! For this recipe, I’ve paired it with tomato and basil pesto for a contrasting sharpness and sweetness.

Finally, smooth the finished dip over a serving plate with the back of a spoon, add a dollop of the basil pesto and crown with the roasted tomatoes. Or for individual servings, heap a decent helping of the dip onto thick cut sourdough, drizzle with the pesto and top with a few of the tomatoes.

collage of images for roasted cherry tomatoes and whipped ricotta

What flavours to use

How do you like your whipped ricotta toast? Sweet and delicate or of a more savoury variety? I like mine sweet in the morning and with a salty edge any other time of the day.

Or if you like yours with a salty tang try our whipped ricotta and feta dip with mint pistachio pesto.

For a god-worthy breakfast; slice ripe figs and drizzle with honey; mound roasted cherries in their syrup; or add salted chocolate chips with crushed pistachios.

For a quick cloud-light lunch; this basil pesto and roasted cherry tomato recipe; or sun-dried tomato pesto; or top with cured ham.

If you want to take your time and indulge yourself; roasted aubergine slices and parsley; sautéed courgette, lemon zest and fresh mint; or crispy bacon.

three slices of baguette topped with whipped ricotta and cherry tomatoes with pesto

Recipe Tips and Notes

For a smoother dip, use a This is an affiliate link.food processor or This is an affiliate link.blender, but if you like a little more texture, mash or mix your ricotta dip by hand.
Keep an eye on those cherry toms. For a more aesthetically pleasing dish, you want them to retain as much of their orbicular shape as possible. Bear in mind, the riper the tomatoes, the quicker they collapse in the oven.
Slicing or crushing garlic is a very personal choice. I slice mine so it’s less likely to burn and become bitter.
I’ve used basil pesto in this recipe but go ahead and use sun-dried tomato if that’s to your taste. Chilli oil is a lovely livener if you want more fire to your toast, or garlic confit if you’re feeling fancy and have no plans for the rest of the day.
Serve on or with toasted sourdough, a sliced baguette, or crackers. The underlying crunch alongside the smooth whip is endlessly satisfying!

Storage and leftovers

Seal any leftover dip well and refrigerate for up to 3-4 days in an This is an affiliate link.airtight container. Ricotta, like other whey cheeses, go bad comparatively quickly. Any sign of discolouration and it needs to go!

More Dip Recipes to Try

Ricotta Dip with Roasted Cherry Tomatoes and Basil Pesto

By Julia Frey of Vikalinka

Prep: 10

Cook: 15

Total: 25

Servings:

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This heavenly ricotta dip with roasted cherry tomatoes and basil pesto is a divine mouthful at any mealtime.

Equipment

This is an affiliate link.blender
This is an affiliate link.Baking pan

Ingredients

Instructions

Preheat the oven to 200C/400F. Add the tomatoes and sliced garlic to a rimmed shallow baking pan, drizzle them with the olive oil, season with salt and roast for 15 minutes until the tomatoes and slightly charred but still retain their shape.
Mix the ricotta with the lemon zest, juice and salt. You can whip the ricotta in a food processor for a smooth texture or leave it as it and spread on a medium serving plate.
Drizzle the basil pesto all over or swirl it into the dip, then top with the roasted tomatoes and serve with a sliced baguette.