Whipped Ricotta

styled by Taylor Bennett 
photograph by Kelly Moore Clark

Embrace the season by using summer produce to whip up delicious ricotta toast with marinated tomatoes and lemon thyme honey. 

WHAT YOU NEED:
(Marinated Tomatoes)
2 cups cherry tomatoes, halved
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
2 tablespoons fresh thyme leaves
1 clove garlic
Kosher salt and black pepper
(Lemon Thyme Honey)
1/4 cup honey
2 tablespoons fresh thyme
1 tablespoon lemon juice
(Ricotta and Toast)
Sourdough bread
2 cups whole milk ricotta cheese

To make the tomatoes, combine all ingredients in a bowl and season with salt and pepper. Refrigerate. Next, make the honey by combining ingredients in a jar and season with salt and pepper. Finally, whip the ricotta in a food processor until smooth and season with salt. Place bread on a baking sheet and drizzle with olive oil. Grill the bread until lightly toasted and spread the ricotta over the bread. Top with tomatoes and honey.