<p>Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from <a href="https://www.recipetineats.com/whipped-ricotta-one-pot-chicken-pasta/" rel="noopener noreferrer" target="_blank">Recipe Tin Eats</a>. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.</p><br><p><br></p><p><strong>WHIPPED RICOTTA WITH BURST TOMATOES</strong></p><br><p><strong>WHIPPED RICOTTA</strong></p><p>1 cup full-fat,</p><p>good-quality ricotta, at room temperature</p><p>1/2 tightly packed cup finely grated parmesan*</p><p>2–3 tsp milk, if required</p><br><p><strong>BURST TOMATOES</strong></p><p>2 punnets cherry tomatoes</p><p>2 tbsp extra-virgin olive oil</p><p>1/2 tsp salt*</p><p>1/8 tsp black pepper</p><p>11/2 tsp dried oregano</p><p><strong>TO FINISH</strong></p><p>1 tbsp good-quality extra-virgin olive oil</p><p>2 tsp lemon juice, plus extra</p><p>to taste</p><p>12–15 small basil leaves</p><p><strong>SERVING OPTIONS</strong></p><p>Crostini or Crusty White Bread!</p><p><br></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>