Whipped ricotta with heirloom tomatoes and pesto

Yield: 8-10

Prep Time: 15-20 minutes

Special Equipment: KitchenAid® Artisan Stand Mixer with whisk attachment

Ingredients

• 4 cups of ricotta - drain for 2 hours before if not dry enough.
• 3 tablespoons of EVOO
• 1 large lemon - zest
• 8 heirloom tomatoes - depending on size. ½ thinly sliced with mandolin the other ½ cut into wedges.
• 300g melody of mini tomatoes 
• 1 tablespoon of basil pesto 
• 10 basil leaves
• 10 mint leaves
• salt and pepper to taste

Instructions

1. Place ricotta into the bowl of the food processor with whisk attachment. Add in 2 tablespoons of olive oil and process until smooth. Add salt and pepper, lemon zest. Lightly whisk to combine.
2. Place ricotta mixture onto a serving platter and spread with the back of a spoon, use 1 tablespoon to spread the basil pesto in a swirl so it's 'just' combined with the ricotta.
3. Spread sliced tomatoes on top, sprinkle herbs, salt and pepper, and the last tablespoon of olive oil.

Serve with the seeded crackers