Whipped Ricotta With Olive Oil And Rosemary Recipes

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.

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

Steps:

• Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

Steps:

• In a blender, combine all ingredients.
• Blend until smooth. Serve with bread and toppings of your choice.
• Enjoy!

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 a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.

Steps:

• Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
• Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
• Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

Steps:

• Preheat the oven to 425°F (220°C).
• Arrange the prosciutto slices in a single layer on a baking sheet. Bake for about 6 minutes, flipping halfway, until crispy. Remove from the oven and let cool.
• Add the baguette slices to another baking sheet and drizzle with olive oil on both sides. Toast in the oven for 7-10 minutes, flipping halfway, until golden brown. Remove from the oven and let cool.
• Meanwhile, add the ricotta, 1 tablespoon olive oil, the lemon zest, and a pinch of salt to a food processor. Blend until whipped and creamy, about 2 minutes.
• Use a vegetable peeler to thinly slice the zucchini into ribbons. Transfer to a medium bowl and toss with pepper, salt, and a drizzle of olive oil.
• When ready to assemble, rub each toasted baguette slice on both sides with the cut side of a garlic clove.
• Spread about 2 tablespoons of the whipped ricotta onto each piece of toast. Wrap the zucchini ribbons around your fingers to curl, then place on the ricotta-topped toast. Top each piece with a crumbled half-slice of crispy prosciutto. Garnish with the parsley, salt, and pepper.
• Enjoy!