1. Place a platter or large shallow bowl in refrigerator or freezer to chill for 15-20 minutes.
2. In a medium to large bowl, whip the ricotta with olive oil for 2 minutes or until fluffy. You can do this using a hand mixer or sturdy whisk. Fold in the minced herbs and season with salt and pepper. Taste and adjust salt and pepper to taste.
3. Spoon the seasoned ricotta onto the chilled platter or bowl and make a shallow well in the center of the cheese using a spoon. Spoon the drained diced tomatoes into the well. Drizzle the top with more olive oil and serve with toasted bread, crackers or cut vegetables.
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Directions
1. Place a platter or large shallow bowl in refrigerator or freezer to chill for 15-20 minutes.
2. In a medium to large bowl, whip the ricotta with olive oil for 2 minutes or until fluffy. You can do this using a hand mixer or sturdy whisk. Fold in the minced herbs and season with salt and pepper. Taste and adjust salt and pepper to taste.
3. Spoon the seasoned ricotta onto the chilled platter or bowl and make a shallow well in the center of the cheese using a spoon. Spoon the drained diced tomatoes into the well. Drizzle the top with more olive oil and serve with toasted bread, crackers or cut vegetables.