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.
Yield: 10 servings
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)
Equipment
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.
