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Whipped Ricotta

Updated: Sep 3

Hey! We're here with the first installment of a new blog series we're calling Sesame Recipes. We're kicking this off with a summertime banger... This is our whipped ricotta with roasted summer vegetables from Dolly Olive/Bar Dolly and it is easy to prepare and even easier to serve - making it the ideal dish to bring to your next summer get together.


Read on to get all the details!


Whipped Ricotta with Roasted Summer Vegetables

This recipe comes together in two parts. The first involves making the whipped ricotta itself. For this we're going to combine the following ingredients:

 
  • 1 quart of ricotta cheese

  • 2 lemons worth of lemon zest

  • 1/2 cup of heavy cream

  • salt and pepper to taste

 

Using a stand mixer, or a little elbow grease, whisk these ingredients together until they combine and become nice and fluffy. And that's all there is to it.



The second part of this recipe is all about the toppings. You can put pretty much anything on top of this whipped ricotta and it is going to be delicious... But right now we are really digging these roasted summer vegetables. To make them you'll need all of the following:

 
  • 3 pounds of red bell peppers

  • 1 quart of cherry tomatoes

 

Roast the peppers on a parchment paper lined sheet pan at 450. We're looking for the peppers to end up soft and pretty charred. This can take about ~30 minutes but check in on them every once in awhile so they don't fully burn. When the peppers are roasted take them out and let them cool off slight before you peel and seed them. You'll be left with nicely roasted red pepper that you're going to slice into thick ribbons.


Next take the cherry tomatoes and blister them in a dry pan, or preferably on the grill. Again, you're just looking to put some nice color on the tomatoes and this step can be done to your own liking. The tomatoes will blister pretty quickly so keep an eye on them.


Now onto the marinade. For that you'll want to combine the following:

 
  • 1/2 cup of olive oil

  • 1 cup of red wine vinegar

  • 4 cloves of garlic (chopped)

  • 1/2 teaspoon of chile flake

  • 1/2 teaspoon of oregano

  • 1 teaspoon of salt

 

When the marinade is finish you can toss the roasted red pepper ribbons and the blistered tomatoes into the the marinade and combine. When everything is thoroughly coated you'll gently nest everything onto a bed of your freshly whipped ricotta, and you're done! We garnish ours with a bit of balsamic vinegar and serve it with grilled bread but it would also go great with some pita or crackers.



If you try try this recipe out we'd love to see the results! Snap a picture of the finished product and tag us on Instagram, @sesame_collective, and we'll probably re-share! If this all sounds like too much of a hassle you can always stop by Dolly Olive or Bar Dolly where we offer this dish every day!


Keep your eyes peeled on our new blog as we will continue to share more Sesame Recipes here in the future!


Thanks, and happy cooking!

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