Description
A creamy and flavorful Whipped Ricotta topped with aromatic basil oil, toasted pine nuts, and sun-dried tomatoes. This easy-to-make appetizer is perfect for serving with crusty bread, pita chips, or crackers as a delicious and elegant snack or starter.
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 basil leaves, extra virgin olive oil, and a pinch of salt to a blender or use an immersion blender. Blend until smooth. If desired, strain through a fine mesh sieve for a clearer oil or keep it rustic. Pour into a ramekin or glass jar.
- Whip ricotta: Place ricotta cheese, 1 tablespoon extra virgin olive oil, and a good pinch of salt into a blender or food processor. Blend until smooth and creamy. Taste and add extra salt if needed.
- Toast pine nuts: In a small saucepan over low to medium heat, lightly toast the pine nuts until golden, being careful not to burn them. Remove from heat once toasted.
- Assemble: Spoon the whipped ricotta into a serving bowl. Use the back of a spoon to create a well or decorative design on top. Sprinkle the toasted pine nuts and the finely chopped sun-dried tomatoes over the ricotta. Drizzle 2 tablespoons of the prepared basil oil on top.
- Serve: Enjoy the whipped ricotta with crusty bread, pita chips, or crackers as a creamy and delicious appetizer.
Notes
- You can substitute low fat ricotta for a lighter option.
- For clearer basil oil, strain through a fine mesh sieve after blending.
- Be careful while toasting pine nuts as they burn quickly.
- This recipe can be prepared ahead; store whipped ricotta and basil oil separately and combine before serving.
- Serve immediately or refrigerate for up to 2 days.
Nutrition
- Serving Size: 60 g
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 25 mg
