tomato salad with whipped ricotta

Ingredients:

Whipped ricotta (recipe below)

Arugula

Ripe tomatoes, thickly sliced then cut into wedges and/or halved cherry tomatoes

Honey

Extra Virgen Olive Oil

Balsamic Vinegar

Directions:

Generously spread whipped ricotta onto a platter. Add a few grinds of pepper. Drizzle with honey. Top with a couple handfuls of arugula. Scatter with plenty of tomatoes. Season with kosher salt. Drizzle with extra version olive oil and a little balsamic vinegar.

whipped ricotta

Ingredients:

16 ounces whole milk ricotta, drained if needed

1 teaspoon kosher salt

Honey and freshly ground pepper for serving

Directions:

Place the ricotta in the bowl of a food processor with one teaspoon of kosher salt. Pulse until combined. Scrape down the sides of the processor bowl. Run the processor for two minutes, scraping down the sides a couple times if needed, until it is light and airy. Place in a bowl to serve or put back into the rinsed-out plastic container the ricotta came in and refrigerate.