Whipped Ricotta and Dill Pesto with Marinated Tomatoes and Parmesan Focaccia

1. **For the Pesto:** Toast 1/4 cup pine nuts in a small pan on low heat until just about browned and fragrant. Let pine nuts cool completely. Add 1 cup fresh basil leaves (stems removed), 1/4 cup dill, 2 garlic cloves, the cooled 1/4 cup toasted pine nuts, 1/4 cup olive oil, 1 tablespoon lemon juice, zest of 1 lemon, 1/2 cup freshly grated parmesan cheese, and 1/4 teaspoon kosher salt to a food processor and process until smooth.
2. **For the Whipped Ricotta:** Add 15 ounces whole fat ricotta and 1/2 teaspoon salt to a food processor and blend until smooth.
3. **For the Marinated Tomatoes:** In a bowl, combine 12 ounces sliced cherry tomatoes, 2 grated garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 2 teaspoons hot honey, and salt and pepper to taste. Mix to combine.
4. **For the Focaccia:** Preheat oven to 350°F (175°C). Slice 1 loaf of focaccia and brush both sides with olive oil. Place on a sheet pan with parchment paper and bake until crispy and golden. Remove from the oven and top with grated Parmesan cheese.
5. **To Serve:** Arrange the whipped ricotta on a serving dish, spoon the dill pesto over it, and serve with the marinated tomatoes and warm parmesan focaccia.