Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.
WHIPPED RICOTTA WITH BURST TOMATOES
WHIPPED RICOTTA
1 cup full-fat,
good-quality ricotta, at room temperature
1/2 tightly packed cup finely grated parmesan*
2–3 tsp milk, if required
BURST TOMATOES
2 punnets cherry tomatoes
2 tbsp extra-virgin olive oil
1/2 tsp salt*
1/8 tsp black pepper
11/2 tsp dried oregano
TO FINISH
1 tbsp good-quality extra-virgin olive oil
2 tsp lemon juice, plus extra
to taste
12–15 small basil leaves
SERVING OPTIONS
Crostini or Crusty White Bread!