Whipped Ricotta With Olive Oil And Rosemary Recipes
WHIPPED RICOTTA WITH LEMON AND OLIVE OIL RECIPE - (4.4/5)
Provided by KDCooks
Number Of Ingredients 8
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 DIP RECIPE BY TASTY
Here's what you need: ricotta cheese, olive oil, honey, salt, pepper, bread, lemon zest, fresh rosemary, honey
Provided by Hitomi Aihara
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender, combine all ingredients.
- Blend until smooth. Serve with bread and toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 12 grams, Fat 10 grams, Fiber 0 grams, Protein 6 grams, Sugar 6 grams
WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY
"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
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
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
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
CREAMY WHIPPED RICOTTA
Whipped ricotta has quickly become a favorite along the lines of creme fraiche. It can be used in both savory and sweet dishes. Feel free to spread this on bread and drizzle with olive oil and pepper for an accompaniment to an Italian meal.
Provided by thedailygourmet
Categories Appetizers and Snacks Cheese
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.
Nutrition Facts : Calories 52 calories, Carbohydrate 1.6 g, Cholesterol 13.9 mg, Fat 3.6 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 109.5 mg, Sugar 0.1 g
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