Whipped Ricotta With Lemon And Olive Oil Recipe 445 Food

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Whipped Ricotta with Olive Oil and Rosemary image

Provided by Katie Lee Biegel

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups fresh ricotta cheese
2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
1 teaspoon chopped fresh rosemary
Flakey sea salt
Coarsely ground black pepper
Sliced crusty bread, for serving

Steps:

Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

WHIPPED RICOTTA WITH LEMON AND OLIVE OIL RECIPE - (4.4/5)

Whipped Ricotta with Lemon and Olive Oil Recipe - (4.4/5) image

Provided by KDCooks

Number Of Ingredients 8

Ingredients

1/4 cup cream cheese, softened
2 cups whole-milk ricotta
2 tablespoons whole milk
Coarse sea salt
Black pepper, freshly cracked
Lemon zest
Olive oil
Fench bread, toasted, for serving

Steps:

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread

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