Whipped Ricotta Antipasti {Recipe}

By Julie

I've been meaning to share this recipe with you guys for a while, but have finally gotten around to it. I originally made this recipe for my family over winter break and it was a major hit. And with 16+ critics, that's a pretty big accomplishment in my book. Now, it's my super easy go-to antipasti recipe.

Perfect for anything from family gatherings, girls-night, book clubs or a night in with your man.

Ingredients:
6 ounces ricotta
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pound ripe heirloom or cherry tomatoes, 1/2 inch divided
20 to 25 (1/2 inch-thick) diagonal baguette slices, toasted
3 tablespoons julienned fresh basil leaves, plus extra for serving
2 tablespoons toasted pine nuts

Directions:
For the ricotta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk  in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

Spread each slice of crostini with a generous amount of the whipped ricotta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with pine nuts and extra basil. Garnish with salt and pepper and serve.

Buon appetito!

XOX