Recipe Review

This Basil Whipped Ricotta Is the Best Thing You’ll Eat All Summer

published Aug 25, 2017
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August is quickly slipping away before my eyes, which means the produce panic is settling in. Must eat all the tomatoes and zucchini! To counteract this, I’m making as many effortless, no-cook meals highlighting the season’s best ingredients as I can. And this simple dish is at the very top of my list.

Maybe it’s because we know the warm, carefree days of summer are fleeting, or maybe it’s because, despite all the fancy recipes we bookmark, deep down we just want to eat cheese for dinner, but it’s not hyperbole when I tell you this is the best thing you’ll eat all summer.

Since there are so few ingredients here, be sure to use the best you can find. (That means whole-milk, full-fat ricotta!) Simply blitz the ricotta in a food processor with fresh basil, olive oil, salt, and pepper until it’s super smooth. Then top it with an easy tomato and zucchini salad lightly dressed with red wine vinegar.

In addition to being the best thing you’ll eat all summer, this recipe is quite possibly the easiest thing you’ll make too. Served with some crusty bread and a cold glass of rosé, I can’t think of a better way to pay homage to the season before it leaves us.

Get the Recipe: Basil Whipped Ricotta with Tomato Salad from With Food and Love