There’s something delightfully creamy and fresh about ricotta when it’s whipped to silky perfection, especially when paired with the vibrant kick of basil oil. This Whipped Ricotta with Basil Oil Recipe is a simple yet impressive way to elevate any appetizer or snack spread—each bite feels like a little celebration of summer flavors.
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Why You'll Love This Recipe
I’m genuinely excited every time I make this Whipped Ricotta with Basil Oil Recipe because it combines luscious creaminess with herbal brightness in a way that feels both indulgent and light. Plus, it’s ridiculously easy to throw together—you don’t need to be a pro cook to get restaurant-worthy results.
- Velvety texture: Whipping ricotta transforms it into a pillow-soft spread that’s downright addictive.
- Basil oil freshness: The homemade basil oil adds a fragrant, almost peppery note that really wakes up your palate.
- Quick and fuss-free: With just a few ingredients, you can have a sophisticated dish ready in under 15 minutes.
- Versatile serving: It’s perfect on bread, crackers, or as a dip alongside your favorite antipasti.
Ingredients & Why They Work
Every ingredient plays its part in making this Whipped Ricotta with Basil Oil Recipe shine. When you combine creamy ricotta with the herbal punch of fresh basil oil, a pinch of salt, and those toasty pine nuts, you get layers of flavor and texture that feel thoughtfully balanced without much effort.
- Full fat sheep’s ricotta: This ricotta is rich and creamy, which whips up beautifully for a luscious base. You can substitute low fat if you prefer, but full fat offers the best texture.
- Extra virgin olive oil: Added directly into the ricotta for silkiness and used in the basil oil to bring out fresh herbal flavor.
- Salt: Don’t underestimate the importance of seasoning here – a good pinch intensifies the ricotta’s flavor wonderfully.
- Sun-dried tomatoes: These little bursts add a sweet tang that contrasts perfectly with the creamy cheese and fresh basil.
- Pine nuts: Toasted to golden perfection, they bring a lovely crunch and nutty aroma.
- Fresh basil leaves: Essential for the basil oil, their fragrant oils infuse into the olive oil creating aromatic richness.
Make It Your Way
I’m always tweaking this Whipped Ricotta with Basil Oil Recipe depending on the season or what pantry staples I have on hand. Feel free to experiment with your own favorite flavors to make it truly yours—it’s all about having fun in the kitchen!
- Variation: Sometimes I swap sun-dried tomatoes for roasted red peppers or olives when I want a briny twist—both work beautifully with the creamy ricotta.
- Dietary tweaks: For a vegan spin, you can try whipped tofu with basil-infused oil, though of course the creamy tang of ricotta is hard to beat!
- Spice it up: A tiny pinch of chili flakes in the basil oil provides a subtle heat that wakes things up without overpowering the delicate cheese.
Step-by-Step: How I Make Whipped Ricotta with Basil Oil Recipe
Step 1: Whip the Ricotta to Silky Smooth Perfection
Start by placing your sheep’s ricotta and a tablespoon of extra virgin olive oil into a blender or food processor. Add a generous pinch of salt—you want the ricotta to shine savory and creamy. Blend until the texture is cloud-like and smooth. I like to pause a few times to scrape down the sides, ensuring every scoop is airy and soft. The goal here is no lumps, just pure, luscious ricotta that’s begging to be spread on something good.
Step 2: Make Bright and Beautiful Basil Oil
While the ricotta is blending, toss fresh basil leaves, olive oil, and a pinch of salt into a blender or use an immersion blender. Blend until smooth—you can leave it rustic or strain through a fine mesh sieve to get a clear, emerald-green oil that looks stunning drizzled on top. I love keeping it rustic for an artisanal vibe, but clarity is yours to pick.
Step 3: Toast the Pine Nuts to Golden Perfection
In a small saucepan over low to medium heat, gently toast pine nuts, watching carefully so they get golden but don’t burn. This step unlocks their fragrance and adds crunch that’s absolutely dreamy with the creamy ricotta. Remove from heat as soon as you see that light golden hue.
Step 4: Assemble and Garnish
Spoon your whipped ricotta into a pretty serving bowl. Using the back of a spoon, swirl to create indentations for the garnishes. Sprinkle with toasted pine nuts, finely chopped sun-dried tomatoes, and drizzle those bright tablespoons of basil oil over the top. Serve with crusty bread, pita chips, or your favorite crackers. Trust me, you’ll want to lick the bowl.
Top Tip
Over the years, I’ve learned that a few thoughtful details make all the difference with this Whipped Ricotta with Basil Oil Recipe. These tips will help you get that perfect creamy texture and vibrant flavor every time.
- Use room temperature ricotta: Cold ricotta is hard to whip smoothly—let it sit out 15 minutes beforehand for easier blending.
- Don’t skimp on the salt: Ricotta can be bland without enough seasoning, so taste and adjust as you blend.
- Toast pine nuts carefully: They burn quickly, so keep the heat low and stir often for even color.
- Make basil oil fresh: Basil bruises and loses flavor fast—blend just before serving for the brightest result.
How to Serve Whipped Ricotta with Basil Oil Recipe
Garnishes
I usually stick to the pine nuts and sun-dried tomatoes as garnishes because their textures and flavors pair so beautifully, but sometimes I'll add a sprinkle of freshly cracked black pepper or a few shreds of lemon zest for an extra pop. A few tiny basil leaves on top can also emphasize that fresh factor.
Side Dishes
One of my favorite ways to serve this whipped ricotta is alongside grilled veggies or roasted cherry tomatoes. It also shines on a charcuterie board with cured meats, olives, and crackers, turning any spread into a crowd-pleaser.
Creative Ways to Present
For special occasions, I like to serve this ricotta layered in small glass jars or ramekins, topped with a drizzle of basil oil and a few whole toasted pine nuts for that elegant touch. You might even swirl in a little balsamic glaze for color contrast and tang—that always impresses the guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days. Because the basil oil is best fresh, I recommend storing it separately and drizzling just before serving again. When ready to eat, give the ricotta a gentle stir and let it come to room temperature for best flavor.
Freezing
Freezing whipped ricotta isn’t my favorite because the texture can become grainy once thawed. However, if you must, freeze in small portions and thaw slowly in the fridge overnight, then whip again briefly to restore some creaminess.
Reheating
Since this recipe is best served cool or at room temperature, I don’t recommend reheating. Instead, let refrigerated leftovers sit for 20-30 minutes before serving, then stir gently and add fresh basil oil just before plating.
Frequently Asked Questions:
Absolutely! Cow’s milk ricotta works just fine in this Whipped Ricotta with Basil Oil Recipe. Sheep’s ricotta has a richer, tangier flavor, but cow’s milk ricotta will still give you creamy whipped results.
If you don’t have a blender, you can place finely chopped basil leaves in a jar and cover them with extra virgin olive oil. Let it sit for a few hours or overnight to infuse the flavors, then strain if desired. It won’t be as vibrant but still very tasty.
Yes, you can whip the ricotta a few hours ahead and refrigerate it in an airtight container. Just bring it to room temperature and give it a quick stir before serving. Add the basil oil right before you serve to keep it fresh and bright.
It pairs wonderfully with crusty bread, pita chips, vegetable crudités, or as part of a cheese and charcuterie board. You can also dollop it atop grilled vegetables or warm pasta for an indulgent touch.
Final Thoughts
This Whipped Ricotta with Basil Oil Recipe has become one of my go-to crowd-pleasers because it strikes that perfect line between effortless and impressive. Whether you want a light snack or a pretty appetizer for guests, it brings richness, freshness, and a touch of elegance in every bite. So next time you want something simple but special, give this recipe a whirl—I'm sure you'll love how quickly it comes together and the way everyone will savor each creamy scoop.
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Whipped Ricotta with Basil Oil Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A creamy and flavorful Whipped Ricotta recipe topped with fragrant basil oil, toasted pine nuts, and sun-dried tomatoes. Perfect as a savory appetizer or spread, served with crusty bread, pita chips, or crackers.
Ingredients
Main Ingredients
- 1.1 lb full fat sheeps 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
- Make Basil Oil: Add fresh basil leaves, extra virgin olive oil, and a pinch of salt to a blender or use an immersion blender. Blend until smooth, then pour into a ramekin or glass jar. Optionally strain through a fine mesh sieve for clearer oil or keep rustic.
- Whip the Ricotta: Place the ricotta, 1 tablespoon olive oil, and a good pinch of salt into a blender or food processor. Blend until smooth and creamy. Taste and adjust salt if needed as it’s a savory spread.
- Toast Pine Nuts: Heat a small saucepan over low-medium heat, add pine nuts and toast lightly until golden brown, taking care not to burn them. Remove from heat once toasted.
- Assemble and Serve: Spoon whipped ricotta into a serving bowl. Using the back of a spoon, create a well or textured design on top. Sprinkle toasted pine nuts and chopped sun-dried tomatoes over the ricotta. Drizzle generously with basil oil. Serve with crusty bread, pita chips, or crackers for dipping.
Notes
- Use full fat sheeps ricotta for creamier texture but low fat ricotta can be substituted for a lighter option.
- Basil oil can be made ahead and stored refrigerated for up to 3 days.
- Toast pine nuts carefully over low heat to avoid bitterness.
- Adjust salt seasoning to taste after blending the ricotta since it is a savory dish.
- Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 15 mg
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