Dips & Spreads

Whipped Ricotta with Sardine & Tomato Salad 🐟

Name: Whipped Ricotta with Sardine & Tomato Salad 🐟
Yield: 2 servings
Ingredients: 250 g / 8.8 oz ricotta; 1 tbsp lemon juice; 1 tbsp olive oil; ½ tsp salt; 1 can sardines in olive oil, drained—approximately 4–5 sardines; 8 cherry tomatoes, quartered; 1 small red onion, finely diced; A few parsley sprigs, chopped; A squeeze of lemon juice; Salt and pepper; Olive oil; Fresh bread

I had ricotta and a can of sardines and needed a quick lunch. And this is what came out. The ricotta is light and creamy, the sardines are rich and savoury, and the lemony tomatoes and red onion bring plenty of freshness.

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Serves: 2

Whipped Ricotta with Sardine & Tomato Salad 🐟

Ingredients

For the whipped ricotta

250 g / 8.8 oz ricotta
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt

For the sardine salad

1 can sardines in olive oil, drained—approximately 4–5 sardines
8 cherry tomatoes, quartered
1 small red onion, finely diced
A few parsley sprigs, chopped
A squeeze of lemon juice
Salt and pepper

To serve

Olive oil
Fresh bread

Method

Add the ricotta, lemon juice, olive oil and salt to a food processor. Blend for 1–2 minutes, until smooth and creamy. If your ricotta is particularly watery, drain it before blending.
In another bowl, combine the tomatoes, red onion, sardines, parsley, lemon juice and pepper. Add salt only if needed, as the sardines may already be salty.
Gently break up the sardines while mixing, keeping the tomatoes intact.
Spread the whipped ricotta over a sharing plate and spoon the sardine and tomato salad on top. Finish with a drizzle of olive oil and serve with plenty of fresh bread for scooping.