Whipped Ricotta Roasted Cherry Tomato Lettuce Cups (Printable)
Creamy whipped ricotta topped with caramelized roasted cherry tomatoes served in crisp lettuce cups. A fresh, light appetizer perfect for entertaining.
# List of ingredients:
→ Dairy
01 - 1 cup whole-milk ricotta cheese
02 - 2 tbsp heavy cream
03 - 1 tbsp extra-virgin olive oil
04 - 1/2 tsp fine sea salt
05 - 1/4 tsp freshly ground black pepper
→ Vegetables
06 - 1 pint cherry tomatoes, halved
07 - 1 small garlic clove, minced
08 - 8 large butter lettuce leaves
→ Seasonings & Garnishes
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon
12 - 2 tbsp fresh basil leaves, thinly sliced
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the halved cherry tomatoes with 2 tbsp olive oil, minced garlic, dried oregano, salt, and pepper. Spread on the baking sheet, cut side up.
03 - Roast the tomatoes for 20–25 minutes, until soft, caramelized, and slightly blistered. Let cool to room temperature.
04 - In a food processor or with a hand mixer, blend the ricotta, heavy cream, 1 tbsp olive oil, salt, and black pepper until smooth and fluffy, about 1–2 minutes. Taste and adjust seasoning.
05 - Spoon a generous dollop of whipped ricotta into each lettuce leaf.
06 - Top with roasted cherry tomatoes, lemon zest, and fresh basil.
07 - Garnish with chili flakes and a drizzle of balsamic glaze if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between cool creamy ricotta and warm sweet tomatoes hits every perfect note
- You can prep everything ahead and assemble in under five minutes
- People assume you spent hours on something so vibrant and elegant
02 -
- Whipped ricotta loses its fluffiness if it sits too long, so whip it right before serving
- Over-roasted tomatoes turn mushy, so pull them when theyre just blistered and starting to caramelize
- Lettuce cups get soggy quickly, so assemble these only minutes before your guests arrive
03 -
- Pat your lettuce leaves completely dry with paper towels before filling, water makes everything slide right off
- Room temperature ricotta whips up much smoother than cold ricotta straight from the fridge