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
Scale
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
