Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. 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.

WHIPPED RICOTTA WITH BURST TOMATOES

WHIPPED RICOTTA

1 cup full-fat,

good-quality ricotta, at room temperature

1/2 tightly packed cup finely grated parmesan*

2–3 tsp milk, if required

BURST TOMATOES

2 punnets cherry tomatoes

2 tbsp extra-virgin olive oil

1/2 tsp salt*

1/8 tsp black pepper

11/2 tsp dried oregano

TO FINISH

1 tbsp good-quality extra-virgin olive oil

2 tsp lemon juice, plus extra

to taste

12–15 small basil leaves

SERVING OPTIONS

Crostini or Crusty White Bread!

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