Description
A creamy, savory whipped ricotta recipe topped with fragrant basil oil, toasted pine nuts, and sun-dried tomatoes. Perfect as a flavorful appetizer or snack served with crusty bread, pita chips, or crackers.
Ingredients
Scale
Whipped Ricotta
- 1.1 lb full fat sheep's 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 the basil leaves, olive oil, and a pinch of salt to a blender or use an immersion blender. Blend until smooth. Strain through a fine mesh sieve for a clear oil or leave it rustic as preferred. Pour into a ramekin or glass jar.
- Whip Ricotta: Place the ricotta cheese, 1 tablespoon olive oil, and a good pinch of salt into a blender or food processor. Blend until smooth and creamy. Taste and add extra salt if needed.
- Toast Pine Nuts: In a small saucepan over low to medium heat, lightly toast the pine nuts until golden and fragrant, being careful not to burn them. Remove from heat immediately.
- Assemble Dish: Spoon the whipped ricotta into a serving bowl. Use the back of a spoon to create a well or decorative design on top. Sprinkle the toasted pine nuts and chopped sun-dried tomatoes evenly over the ricotta.
- Finish and Serve: Drizzle the whipped ricotta mixture with 2 tablespoons of prepared basil oil. Serve immediately with crusty bread, pita chips, or crackers for dipping and enjoying.
Notes
- You can substitute low-fat ricotta for a lighter option.
- Use fresh sun-dried tomatoes packed in oil for better flavor.
- Toast pine nuts gently over low heat to avoid bitterness.
- Basil oil can be made ahead and stored refrigerated for up to 3 days.
- Serve with your favorite crusty bread or crackers for a perfect appetizer.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 20 mg
