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

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.
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.
Spread sliced tomatoes on top, sprinkle herbs, salt and pepper, and the last tablespoon of olive oil.

Serve with the seeded crackers