Whipped Basil Ricotta Recipes

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WHIPPED RICOTTA SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12



Whipped Ricotta Salad image

Steps:

  • For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  • For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  • For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  • To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

WHIPPED RICOTTA

Whipped ricotta is creamy and very versatile. It can be sweet or savory, depending on what seasonings are added. This is a starter 2-ingredient recipe. Let your taste buds be your guide and use as many or as little savory or sweet add-ins.

Provided by Yoly

Categories     Appetizers and Snacks     Cheese

Time 5m

Yield 8

Number Of Ingredients 2



Whipped Ricotta image

Steps:

  • Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 1.5 g, Cholesterol 8.8 mg, Fat 2.3 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 90.6 mg, Sugar 0.1 g

1 cup whole-milk ricotta cheese
¼ teaspoon sea salt

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