Mozzarella and ricotta cheese blended and topped with a sundried tomato and pesto paste.

  • Serves: 4 people
  • Prep time: 10 minutes
    • Italian
    • Gluten Free
    • Vegetarian

    Whipped Mozzarella with Tomato & Pesto Tapenade

    Recipe Information

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    480g Mozzarella, drained

    125g Ricotta Cheese

    20ml Milk

    20ml Lemon Juice

    100g Sundried Tomatoes, drained

    50ml Olive Oil (from the sundried tomatoes)

    1 tsp Green Pesto

    40ml Olive Oil

    Sea Salt and Black Pepper

    Fresh Basil Leaves


    Tear up the mozzarella and place in a food processor along with the ricotta, milk and lemon juice and process until smooth.

    Spoon onto a plate and spread out.

    Place the sundried tomato, oil and pesto in the food processor and whizz to create a semi-smooth paste.

    Top the mozzarella with the paste, then drizzle over the oil, season with some salt and pepper, add some torn basil leaves and serve alongside breadsticks, pitta bread and crudities.