Whipped Basil Ricotta Recipes

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WHIPPED BASIL RICOTTA WITH CRISP SPRING VEGGIES



Whipped Basil Ricotta with Crisp Spring Veggies image

Whipped Basil Ricotta with Spring Crudité ~ a healthy ode to spring produce, this raw vegetable appetizer with a fluffy herb ricotta dip is the perfect way to welcome the new season.

Provided by Sue Moran

Categories     Appetizer

Time 20m

Number Of Ingredients 20

4 ounces fresh basil
1 clove garlic
3 Tbsp pine nuts
juice of 1 lemon
1/4 cup extra virgin olive oil
kosher or sea salt
fresh cracked black pepper (optional)
8 ounces whole milk ricotta cheese
baby carrots
small cucumber sticks
radishes
golden beets (peeled and sliced very thin)
jicama (peeled and cut in matchsticks)
small green onions
red pepper strips
purple cauliflower florets
French green beans
cherry tomatoes
yellow bell pepper strips
watermelon radish (sliced very thin)

Steps:

  • Rinse and remove the thick stems from the basil, smaller stems are fine. Load it into a food processor. Add the garlic, pine nuts, and the juice of 1/2 the lemon. Process, scraping down the sides, until the basil is well broken down and becomes a rough paste.
  • Add the olive oil and process further until the sauce is smooth. Scrape down the sides of the machine to get everything incorporated. Taste the pesto to adjust the lemon and add salt to taste. I added the juice from the other half of the lemon.
  • Add the ricotta to the bowl of the food processor and process until everything is well combined and smooth.
  • Taste one last time to adjust the salt, and then chill until needed. Add fresh cracked black pepper if you like.
  • Serve the basil ricotta in the center of a plate of fresh vegetable crudité.

WHIPPED BASIL RICOTTA



Whipped Basil Ricotta image

This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 6

1 cup whole-milk ricotta cheese
1 tablespoon fresh basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes

Steps:

  • Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg

WHIPPED RICOTTA SALAD



Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

  • For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  • For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  • For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  • To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

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