Whipped Mozzarella with Garlicky Cherry Tomatoes

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Think of it as Caprese’s slightly more sophisticated cousin.

I made this whipped mozzarella dip alongside smash burger tacos for a dinner party and before the night was over, several people were asking for the recipe. That’s usually my sign that a dish needs a permanent spot in the summer rotation! The flavors are familiar, but the jammy, garlicky cherry tomatoes spooned over fluffy whipped mozzarella turn it into something people can’t stop talking about.

While I’ve seen many versions of whipped feta with these roasted tomatoes, I try to avoid turning on the oven in the middle of summer (unless sourdough bread is involved). Instead, I blister the cherry tomatoes with garlic on the stovetop because I love how flavorful and concentrated they become with very little effort! A little extra olive oil lets them marinate while fresh basil gets stirred in at the end, creating the most irresistible topping to spoon over the whipped mozzarella.

And because feta can be polarizing for some, I went with mild mozzarella and have no regrets. Blended with creamy ricotta and a touch of cream in a food processor, it becomes incredibly light and fluffy—the perfect base for all those summer flavors. Add a few slices of toasted bread, and good luck walking away after just one bite.

One small detail: don’t skip the lemon zest!

I stir fresh lemon juice into the whipped mozzarella and finish the platter with a generous sprinkle of zest right before serving and it makes a surprisingly big difference. It brightens every bite and makes the flavors of the tomatoes, basil, and cheese pop.

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Whipped Mozzarella with Garlicky Cherry Tomatoes

This easy whipped mozzarella dip has a caprese salad feel, but is so much more interesting! The fresh mozzarella becomes light and fluffy after being whipped in a food processor, then gets topped with jammy, garlicky, sauteed cherry tomatoes. Fresh basil and lemon zest brighten every bite, making this 25-minute appetizer one that's guaranteed to disappear.

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Prep Time :15 minutes minutes

Cook Time :8 minutes minutes

Yield: 10 servings

Author: Amanda Paa

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Equipment

• food processor

Ingredients

for tomatoes:

• 3 tablespoons olive oil, divided
• 10 ounces cherry tomatoes, 3/4 of them cut in half and 1/4 of the left whole
• 1/2 teaspoon kosher salt
• 2 cloves garlic, minced
• 1 1/2 tablespoons chiffonaded basil + more for topping

for the whipped mozarella:

• 8 ounces fresh mozzarella (usually comes in a ball)
• 4 ounces (1/2 cup) full fat ricotta cheese
• 1/4 teaspoon kosher salt
• 2 teaspoons fresh lemon juice
• 2 ounces (1/4 cup) heavy cream
• zest of one lemon for topping (or half of a lemon if it is unusually large)

Instructions 

for the tomatoes:

• Heat a pan over medium heat. Add one tablespoon olive oil once it’s hot, swirl, then add the tomatoes and salt. Cook uncovered for 8 to 9 minutes, stirring occasionally, as tomatoes burst open and their juices cook. The finished result will be concentrated and jammy, not runny.
• Once tomatoes are at that stage, add 2 more tablespoons olive oil and garlic. Cook for 1 to 2 minutes, stirring, until garlic becomes fragrant. Remove from heat and stir in basil. Then put the tomato mixture onto a plate and into the fridge for at least 10 minutes to cool.

for whipped mozzarella:

• Add mozzarella, ricotta, salt, and lemon juice to the bowl of food processor. Process for 30 seconds, then stop and scrape down sides. Turn food processor back on and add cream while it is running. Process for 30 seconds, then stop and scrape down sides. Turn back on and process for one minute.
• Spread whipped mozzarella onto a plate or a shallow bowl. Then put tomato mixture on top and gently spread, so that it leaves just about a one inch border of the cheese showing. This is so each bite gets the cheese and topping.
• Grate one lemon evenly over the top of the dip (do not skip this step – it makes such a difference in the combination of flavors), and finish with fresh basil. Serve cold or at room temp with crackers or bread.

Notes

You can make the tomatoes up to 3 days ahead, stored in the refrigerator.