Sunny's Simple and Vibrant Whipped Ricotta with Charred Rosemary Bread
- Level: Easy
- Yield: Serves 8 to 10
- Nutritional Information Per Serving (1 of 10 servings): Calories 279, Total Fat 17 g, Saturated Fat 7 g, Carbohydrates 23 g, Dietary Fiber 1 g, Sugar 2 g, Protein 10 g, Cholesterol 44 mg, Sodium 311 mg
- Total Time: 40 min
- Active Time: 20 min
Delight your guests with this easy, elegant starter that bursts with vibrant flavorsperfect for welcoming everyone at any gathering, especially alongside beer or wine. Get creative by adding orange zest and juice, or swap rosemary for thyme to make it your own. It's the ultimate opener for an Italian-inspired feast that will have everyone reaching for more!
Ingredients
- 1/4 cup plus 1 tablespoon olive oil
- 1 sprig fresh rosemary
- 32 ounces whole milk ricotta cheese
- Zest of 1 lemon plus 2 teaspoons fresh lemon juice
- Kosher salt
- 1 French baguette, sliced into 1/2-inch pieces
- Honey, for drizzling
Special Tools
- Food processor
- Grill pan
Instructions
- In a small saucepan over medium-low heat, combine the olive oil and rosemary. Turn off the heat and let the mixture steep until the oil becomes fragrant and the rosemary softens, about 15 minutes.
- Place the ricotta, lemon zest, lemon juice, a pinch of salt, and 1 tablespoon of the infused rosemary oil into a food processor. Process until fluffy and light. Taste and adjust seasoning as needed. Transfer to a serving dish.
- Brush the bread slices on both sides lightly with 2 tablespoons of the rosemary-infused oil. Heat a grill pan over medium-high heat and grill the bread slices until they have char marks, about 3 to 5 minutes per side. Remove and arrange on a serving platter or basket.
- Drizzle the remaining rosemary oil over the whipped ricotta. Add a light drizzle of honey and sprinkle with a pinch of salt. Serve alongside the grilled rosemary bread.
