Starter
Whipped Ricotta with Garlic & Herb Dipping Oil
20 minServes 6Nutri-Score C€€
C
20 min
20 minWhipped Ricotta with Garlic & Herb Dipping Oil
recipe by
Caitlin Latessa-Greene
@starinfinitefood
1 recipe
1 import
0 cooked
what you need
Ingredients
olive oilPantry120 ml
parsley (finely chopped)Produce15 g
rosemary (fresh, chopped)Produce3 g
basil (fresh, chopped)Produce6 g
garlic (minced)Produce3 pieces
sea saltSpices4 g
red pepper flakesSpices2 g
balsamic vinegarPantry22 ml
ricottaDairy750 g
lemon (juice and zest of half)Produce1 piece- saltSpices3 g
parmesan (grated)Dairy30 g
bread (sliced, for serving)Bakery300 g
per serving
Nutrition
433kcal
- Carbs
- 28 g
- Proteins
- 15 g
- Fat
- 29 g
what you’ll use
Tools
Mixing bowl
Hand mixer
Saucepan- serving plate
step by step
Method
- Step 1
Whip the ricotta
- Combine the ricotta, lemon juice, lemon zest and salt in a bowl.
- Mix with a hand mixer until smooth and creamy, then set aside.
- Step 2
Infuse the herb oil
- Heat the olive oil in a saucepan over medium heat.
- Once hot, add the parsley, rosemary and basil and cook briefly.
- Add the garlic, salt and red pepper flakes and cook until fragrant.
- Stir in the balsamic vinegar and let cool, then mix in the parmesan.
- Step 3
Assemble and serve
- Spread the whipped ricotta onto a plate and create a divot in the middle.
- Spoon the dipping oil into the divot and drizzle over the top.
- Top with parsley and red pepper flakes and serve with bread.