Whipped Ricotta with Olive Oil and Rosemary
Difficulty: Easy
Servings: 4
Nutritional Information per Serving (1 of 4): Calories 263, Total Fat 19 g, Saturated Fat 9 g, Carbohydrates 10 g, Dietary Fiber 1 g, Sugar 1 g, Protein 12 g, Cholesterol 47 mg, Sodium 268 mg
Total Time: 10 minutes
Active Time: 10 minutes
- 1 1/2 cups fresh ricotta cheese
- 2 tablespoons high-quality extra-virgin olive oil, plus extra for bread
- 1 teaspoon fresh rosemary, finely chopped
- Flaky sea salt
- Coarsely ground black pepper
- Sliced rustic bread, for serving
Instructions:
- Use an electric mixer to whip the ricotta until airy and light, about 2 minutes. Transfer to a serving plate and make a shallow well in the center with a spoon; pour in the olive oil and sprinkle with rosemary. Season generously with flaky salt and coarsely ground black pepper.
- Heat a grill to medium-high. Brush the bread slices with olive oil and lightly salt them, then grill the oiled side until toasted, about 2 minutes. Serve the toasted bread alongside the ricotta spread.
