Description
This Whipped Ricotta recipe features smooth and creamy full-fat sheep's ricotta blended to perfection with olive oil and salt. It is enhanced with toasted pine nuts, finely chopped sun-dried tomatoes, and a vibrant homemade basil oil drizzle, making it a delightful and elegant appetizer or snack. Serve with crusty bread, pita chips, or crackers for a delicious, savory treat.
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 fresh basil leaves and extra virgin olive oil to a blender with a pinch of salt. Blend until smooth using a blender or immersion blender. Pour the mixture into a ramekin or glass jar. Optionally, strain using a fine mesh sieve for a clearer oil or keep it rustic.
- Whip Ricotta: Place the ricotta cheese, 1 tablespoon olive oil, and a good pinch of salt into a blender or food processor. Blend until it reaches a smooth and creamy consistency. Taste and adjust seasoning with extra salt as needed.
- Toast Pine Nuts: In a small saucepan over low-medium heat, lightly toast the pine nuts, stirring frequently to ensure they don't burn. Once golden brown, remove from heat.
- Assemble the Dish: 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 evenly over the ricotta. Drizzle 2 tablespoons of the prepared basil oil on top.
- Serve: Serve the whipped ricotta with crusty bread, pita chips, or crackers and enjoy this creamy, flavorful appetizer or snack.
Notes
- Use full-fat sheep’s ricotta for the creamiest texture, but low-fat ricotta can be substituted for a lighter option.
- Adjust the seasoning carefully; a good pinch of salt enhances the ricotta’s flavor but avoid oversalting.
- To toast pine nuts evenly, keep stirring and watch closely to prevent burning, which can add bitterness.
- Basil oil can be made ahead and refrigerated to deepen flavor; bring to room temperature before serving.
- Serve immediately after assembly for the best texture and flavor, especially to preserve the crunch of pine nuts.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 40 mg
