Creamy Ricotta Spread Food
CREAMY RICOTTA SPREAD
A sweet, creamy ricotta-based spread that's good on bread or as a fruit dip.
Provided by Heidi
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together the ricotta cheese, orange juice, sweetener, honey, and dry milk powder in a small bowl until the mixture forms a spreadable, even texture. Refrigerate leftovers.
Nutrition Facts : Calories 42 calories, Carbohydrate 4.7 g, Cholesterol 5.5 mg, Fat 1.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.8 g
CREAMY ZUCCHINI AND RICOTTA SPREAD
Serve this Mediterranean-inspired dip at your next get-together. Just as creamy as hummus but with a touch of creamy ricotta and bright lemon zest, it's sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.
Nutrition Facts : Calories 75 g, Fat 5 g, Fiber 4 g, Protein 4 g
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
LEMON-PEPPER RICOTTA SPREAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
- Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.
RICOTTA AND TOMATO SPREAD
Steps:
- Combine the sun-dried tomatoes, fresh tomatoes, garlic and basil in a food processor. Blend to a smooth puree and season to taste.
- Place the ricotta in a mound in a large round plate. Spoon the tomato mixture around the edge. Garnish the cheese with a sprig of basil.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 381 milligrams, Sugar 8 grams
CREAMY RICOTTA CHEESE (HOMEMADE)
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
Provided by getoutofmygalley
Categories Cheese
Time 3h
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- DO NOT LET THE MILK BOIL.
- Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- Transfer the curds to the colander with a slotted spoon.
- Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- Transfer the ricotta to a bowl or use immediately.
Nutrition Facts : Calories 577.5, Fat 43.3, SaturatedFat 26.1, Cholesterol 148.9, Sodium 515.5, Carbohydrate 28.8, Sugar 28.3, Protein 19
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- In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
- Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
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