Tomatoes With Ricotta and Herbs


While summer has us chomping at the bit for a perfectly constructed BLT, we prefer to put our tomatoes center stage. Tomato season is so fleeting that our favorite way to enjoy the fruit is with some good olive oil and flaky salt. Granted, sometimes that can get a little redundant, so this recipe adds a creamy ricotta spread and fresh tender herbs to complement the sweet tomato flavor without overwhelming it. We recommend serving this on a big platter. If you’re feeding a number of hungry mouths you might even want to double the recipe, it’s that good.

Tomato With Ricotta and Herbs
Photo: Greg Dupree
Hands On Time:
20 mins
Total Time:
20 mins
4 to 6


  • 8 ounces fresh ricotta

  • 2 tablespoons heavy cream

  • 2 tablespoons olive oil, plus more for drizzling

  • ½ teaspoon kosher salt, plus more to taste

  • ½ teaspoon black pepper, plus more to taste 

  • 2 pounds heirloom or other large tomatoes, sliced ¼ to ½ inch thick

  • Flaky salt, for serving 

  • 1 cup fresh tender herbs, such as basil, chives, and mint


  1. Combine ricotta, cream, oil, and ½ teaspoon each kosher salt and pepper in the bowl of a food processor; process until smooth and creamy, scraping down sides of bowl as needed.

  2. Spread ricotta cream in a thin layer on a serving platter and top with tomatoes. Season tomatoes with flaky salt and several grinds of pepper. Drizzle with oil and top with herbs.

Nutrition Facts (per serving)

150 Calories
12g Fat
7g Carbs
6g Protein
Nutrition Facts
Calories 150
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 274mg 12%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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