Ricotta And Mint Spread Recipes

BAKED RICOTTA FRITTATA WITH FRESH MINT

Steps:

• Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
• Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.

WHIPPED RICOTTA WITH HERBS AND HONEY

Steps:

• Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it's smooth and creamy; you may still see tiny bumps of ricotta, this is ok. Place the whipped ricotta in a serving bowl or spread on a plate.
• In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired. Serve with grilled baguette slices, crackers, or vegetables.

RICOTTA AND MINT SPREAD

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon table salt, then stir together with ricotta, mint, and 1/2 teaspoon pepper.
• Drizzle with oil and season with sea salt and pepper.

PEA, RICOTTA, MINT AND SPINACH SANDWICH FILLING

Steps:

• Boil, steam or microwave the peas until they are tender; drain; cool; then, using a fork, lightly crush the peas.
• Combine the pea mash with the ricotta, lemon juice and fresh mint.
• At lunchtime, spread the pea mixture on one slice of soy and linseed bread, top with the baby spinach leaves and then with the second slice of bread; or spread on two low calorie crispbreads.

RICOTTA AND TOMATO SPREAD

Steps:

• Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
• Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.

COURGETTES WITH MINT & RICOTTA

Steps:

• Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
• Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

RICOTTA DIP WITH CRUSHED TOMATOES & BRUSCHETTA

Steps:

• In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
• In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
• Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred - you'll have to do this in batches.
• Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.