We had a scorcher outside the other day, and we wanted a quick meal that didn’t use much heat to prepare…so here comes another Whipped Ricotta Post! Like our Pizza Whipped Ricotta, this one also has an Italian flare. This time, however, we made a quick batch of Pesto in our blender to build an intense Basil/Garlic flavour and a fun green colour for our end product. If you like Pesto, and you like Whipped Ricotta….this one is for you!
As a fun side note, if you make this in the spring, you can combine our Ramp Pesto and Ramp Whipped Ricotta concepts and make a Ramp Pesto Whipped Ricotta, which we believe would be really tasty as well.
Time: 15 Minutes
Ingredients (makes 2-3 servings):
- 15 oz of Ricotta
- 2-3 Tablespoons of Pesto
- 2-3 Teaspoons of Milk
- A sprinkle of Kosher Salt
- An ingredient to dip into your Ricotta…We used Rustic Italian Toast
Method:
- Prep your bread by slicing, buttering, and placing on a griddle to brown.
- Scoop your ricotta into your stand mixer’s bowl.
- Add in your pesto, and begin to whip using the whisk attachment.
- Sprinkle in your salt, and add milk as needed to achieve a creamy consistency. The amount of milk you’ll need will depend on the fat content (or lack thereof) in your ricotta…Nonfat requires more milk than whole milk ricotta.
- When your bread is ready, remove from the griddle, and cut it to your desired shape.
- When your ricotta and pesto are all whipped nicely together, scoop into small bowls.
- Plate, dip, devour, and enjoy!
