WHIPPED BASIL RICOTTA WITH CRISP SPRING VEGGIES
Whipped Basil Ricotta with Spring Crudité ~ a healthy ode to spring produce, this raw vegetable appetizer with a fluffy herb ricotta dip is the perfect way to welcome the new season.
Provided by Sue Moran
Categories Appetizer
Time 20m
Number Of Ingredients 20
Steps:
- Rinse and remove the thick stems from the basil, smaller stems are fine. Load it into a food processor. Add the garlic, pine nuts, and the juice of 1/2 the lemon. Process, scraping down the sides, until the basil is well broken down and becomes a rough paste.
- Add the olive oil and process further until the sauce is smooth. Scrape down the sides of the machine to get everything incorporated. Taste the pesto to adjust the lemon and add salt to taste. I added the juice from the other half of the lemon.
- Add the ricotta to the bowl of the food processor and process until everything is well combined and smooth.
- Taste one last time to adjust the salt, and then chill until needed. Add fresh cracked black pepper if you like.
- Serve the basil ricotta in the center of a plate of fresh vegetable crudité.
HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
CRUDITES WITH HERBED RICOTTA
A tasty dip of ricotta with fresh herbs is an easy upgrade for whatever vegetables you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Stir together ricotta, chopped basil, and parsley. Season with salt and pepper.
- Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.
BAKED HERBED RICOTTA
Make and share this Baked Herbed Ricotta recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lighly oil a 4 cup souffle or baking dish.
- Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
- Bake 15 minutes. Serve with toasts.
CRUDITES WITH HERBED RICOTTA
Make and share this Crudites With Herbed Ricotta recipe from Food.com.
Provided by MomLuvs6
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together ricotta, chopped basil and parsley. Season with salt and pepper.
- Arrange vegetables on a platter. Sprinkle with basil leaves.
- Serve with herbed ricotta.
Nutrition Facts : Calories 185.5, Fat 8.9, SaturatedFat 5.3, Cholesterol 31.4, Sodium 76.1, Carbohydrate 18.4, Fiber 5.7, Sugar 8.1, Protein 11.8
PENNE WITH HERBED RICOTTA
Provided by Lillian Chou
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Ricotta Fall Spring Summer Winter Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
- Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
- Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
WHIPPED RICOTTA WITH CRUDITE AND GARLIC TOASTS
Steps:
- Preheat the broiler to high.
- Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
- Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
- Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.
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