Whipped Ricotta With Lemon And Olive Oil Recipe 445

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WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY



Whipped Ricotta with Olive Oil and Rosemary image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups fresh ricotta cheese
2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
1 teaspoon chopped fresh rosemary
Flakey sea salt
Coarsely ground black pepper
Sliced crusty bread, for serving

Steps:

  • Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
  • Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

WHIPPED RICOTTA WITH LEMON AND OLIVE OIL RECIPE - (4.4/5)



Whipped Ricotta with Lemon and Olive Oil Recipe - (4.4/5) image

Provided by KDCooks

Number Of Ingredients 8

1/4 cup cream cheese, softened
2 cups whole-milk ricotta
2 tablespoons whole milk
Coarse sea salt
Black pepper, freshly cracked
Lemon zest
Olive oil
Fench bread, toasted, for serving

Steps:

  • In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY



Whipped Ricotta with Olive Oil and Rosemary image

"On Thanksgiving, I like serving this with a winter crudité platter so that it's on the lighter side before the big meal," says Katie.

Provided by Katie Lee Biegel

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 3

1 1/2 cups fresh ricotta cheese
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary

Steps:

  • Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.

WHIPPED RICOTTA TARTINE RECIPE BY TASTY



Whipped Ricotta Tartine Recipe by Tasty image

Elegant appetizers don't need fancy ingredients to be tasty. Humble ricotta is whipped with olive oil and lemon zest to create a pillowy bed for zucchini spirals and crispy prosciutto.

Provided by Katie Aubin

Categories     Sides

Time 37m

Yield 4 servings

Number Of Ingredients 10

4 slices prosciutto
1 baguette, sliced on the bias into 8 pieces
1 tablespoon olive oil, plus more drizzling
1 cup whole milk ricotta cheese
1 lemon, zested
kosher salt, to taste
1 small zucchini
freshly ground black pepper, to taste
2 cloves garlic cloves, halved
2 tablespoons fresh italian parsley, chopped, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
  • Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
  • Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
  • Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
  • When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
  • Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
  • Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 45 grams, Fat 12 grams, Fiber 3 grams, Protein 15 grams, Sugar 5 grams

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