Ricotta and Tomato Spread

Name: Ricotta and Tomato Spread
Total time: 20 min
Yield: 5 cups
Ingredients: 1 6-ounce jar sun-dried tomatoes packed in olive oil; 4 medium tomatoes, seeded and chopped coarsely; 2 cloves garlic, skinned (green part removed); 1 cup loosely packed basil or Italian parsley leaves; Coarse salt and freshly ground pepper to taste; 2 pounds ricotta cheese; Sprig of basil or parsley to garnish

By Moira Hodgson

Total Time: 20 minutes
Rating: 4(17)
Comments: Read comments

Featured in: FOOD; The Cocktail Party: Combining Ease and Style

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:5 cups

16-ounce jar sun-dried tomatoes packed in olive oil
4medium tomatoes, seeded and chopped coarsely
2cloves garlic, skinned (green part removed)
1cup loosely packed basil or Italian parsley leaves
Coarse salt and freshly ground pepper to taste
2pounds ricotta cheese
Sprig of basil or parsley to garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
Step 2
Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.