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Hot Honey Tomato Ricotta Dip with roasted cherry tomatoes and fresh herbs on a wooden table.

Hot Honey Tomato Ricotta Dip

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 5
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 15 oz Full-fat Ricotta cheese
  • 1 cup Cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 2 cloves Garlic smashed
  • 2 tbsp Hot honey
  • 1 tsp Fresh thyme leaves
  • Salt and black pepper to taste
  • Toasted bread for serving

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small baking dish, toss cherry tomatoes, garlic, olive oil, salt, and pepper. Roast for 15 minutes until tomatoes burst.
  3. While tomatoes roast, place ricotta in a food processor and blend for 1-2 minutes until completely smooth.
  4. Spread the whipped ricotta onto a serving plate.
  5. Top the ricotta with the warm roasted tomatoes and the oil from the pan.
  6. Drizzle the hot honey over the entire dish.
  7. Garnish with fresh thyme and serve immediately with toasted bread.

Notes

  • Texture Secret: For a restaurant-quality finish, blend the ricotta for at least 60 seconds in a food processor until it looks like a smooth mousse.
  • Tomato Tip: Don't discard the oil in the roasting pan! That "tomato oil" carries all the garlic flavor and should be poured over the dip.
  • Honey Heat: If your hot honey isn't spicy enough, add a pinch of red pepper flakes to the tomatoes while roasting.
  • Serving Temperature: While the ricotta is best served cool or at room temp, the tomatoes should be piping hot when added for the best sensory contrast.
  • Drain the Ricotta: If your ricotta has excess liquid (whey) in the tub, drain it through a fine-mesh sieve for 5 minutes before whipping to prevent a watery dip.