Description
This Whipped Ricotta recipe is a creamy and delicious appetizer topped with homemade basil oil, toasted pine nuts, and sun-dried tomatoes. It's perfect for serving with crusty bread, pita chips, or crackers, adding a fresh and flavorful touch to any meal.
Ingredients
Scale
Whipped Ricotta
- 1.1 lb full fat sheep's ricotta cheese
- 1 tablespoon extra virgin olive oil
- Good pinch of salt
- 2-3 sun-dried tomatoes, finely chopped
- 3 tablespoons pine nuts
- 2 tablespoons basil oil
Basil Oil
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- Pinch of salt
Instructions
- Make Basil Oil: Add the fresh basil leaves, extra virgin olive oil, and a pinch of salt to a blender or use an immersion blender, blending until smooth. Optionally, strain using a fine mesh sieve for a clearer consistency or keep it rustic. Pour into a ramekin or glass jar.
- Whip Ricotta: Place the ricotta cheese, 1 tablespoon of olive oil, and a good pinch of salt into a blender or food processor. Blend until the mixture is smooth and creamy. Taste and adjust salt as needed.
- Toast Pine Nuts: In a small saucepan over low to medium heat, lightly toast the pine nuts until golden brown, being careful not to burn them. Remove from heat once toasted.
- Assemble and Serve: Spoon the whipped ricotta into a serving bowl. Using the back of a spoon, create a well or design on top. Sprinkle the toasted pine nuts and finely chopped sun-dried tomatoes over the ricotta. Drizzle with 2 tablespoons of the prepared basil oil. Serve immediately with crusty bread, pita chips, or crackers.
Notes
- You can substitute full fat sheep's ricotta with low fat ricotta if preferred.
- To achieve a smoother basil oil, strain it using a fine mesh sieve, or keep it unstrained for a more rustic texture.
- Keep a close eye on the pine nuts while toasting, as they can burn quickly.
- Serve this dish fresh for the best flavor and texture.
- Sun-dried tomatoes can be replaced with roasted red peppers for a different flavor twist.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 30 mg
