If you’ve been reading our recipes over the past year, you’ve likely noticed that we have a not-so-mild obsession with Whipped Ricotta. It’s so simple, fast, and versatile…it’s a perfect weeknight meal! It’s also a perfect meal on hot days where you want a meal to cool you down.
For this iteration, we Roasted Red Peppers on the Grill, pureed them with some basil, and whipped that into our ricotta. We then toasted a seed infused bread on the griddle to dip into our ricotta to eat! The earthiness of the roasted pepper and the sweetness of the basil and ricotta played really well with one another, making this whipped ricotta a winner.
Time: 15 Minutes (+30 minutes if roasting your own peppers)
Ingredients:
- 15 oz Ricotta
- 1 Red Bell Pepper (or a few ounces of Roasted Red Pepper)
- Fresh Basil (although dried will work in a pinch)
- Kosher Salt
- Bread for dipping
Method:
- If using fresh bell pepper, start by Roasting your Pepper, and allowing it to cool. If using a jar of roasted red pepper, skip this step.
- Chop your peeled roasted red pepper, and add it to a blender with your fresh basil. Puree.
- If using bread for dipping, we highly suggest slicing, buttering, and browning it on a griddle.
- Combine your ricotta and pureed roasted red pepper in your stand mixer’s mixing bowl, and sprinkle in a little kosher salt.
- Whisk until all of your ingredients are combined and fully integrated.
- Plate, devour, and enjoy!
