Description
A creamy and flavorful whipped ricotta recipe topped with aromatic basil oil, toasted pine nuts, and sun-dried tomatoes. Perfect as a savory spread or appetizer served with crusty bread, pita chips, or crackers.
Ingredients
Scale
Whipped Ricotta
- 1.1 lb full fat sheeps 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
- Prepare 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, then pour the basil oil into a ramekin or glass jar. Optionally strain with a fine mesh sieve for clearer oil or keep rustic.
- Whip the ricotta: Place the ricotta, 1 tablespoon olive oil, and a good pinch of salt into a blender or food processor. Blend until smooth and creamy. Taste and adjust salt as needed.
- Toast pine nuts: Lightly toast pine nuts in a small saucepan over low-medium heat, stirring frequently to avoid burning, until golden brown. Remove from heat.
- Assemble: Spoon the whipped ricotta into a serving bowl. Use the back of a spoon to create a well or pattern on the surface.
- Top and serve: Sprinkle toasted pine nuts and chopped sun-dried tomatoes over the ricotta. Drizzle with 2 tablespoons of basil oil. Serve immediately with crusty bread, pita chips, or crackers.
Notes
- You can use low fat ricotta if preferred, but full fat provides creamier texture.
- For clearer basil oil, strain with a fine mesh sieve; for more rustic flavor, leave unstrained.
- Toast pine nuts carefully to prevent burning which makes them bitter.
- Adjust salt to taste, as ricotta can vary in saltiness.
- Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 30 mg
