Ricotta batida con aceite de albahaca

Ingredientes

• 1.1 lb full fat sheep's ricotta cheese
• 1 tablespoon extra virgin olive oil
• Good pinch of salt
• 2-3 sun-dried tomatoes, finely chopped
• 3 tablespoons pine nuts
• 2 tablespoons basil oil
• 1/2 cup fresh basil leaves
• 1/4 cup extra virgin olive oil
• Pinch of salt

Preparación

1. 1

   Make the Basil Oil: Add the fresh basil leaves, extra virgin olive oil, and a pinch of salt into a blender or use an immersion blender. Blend until the mixture is completely smooth. You can strain through a fine mesh sieve for a clearer oil or keep it rustic as preferred. Pour the oil into a ramekin or glass jar and set aside.

2. 2

   Whip the Ricotta: Place the full fat sheep's ricotta cheese, 1 tablespoon of extra virgin olive oil, and a good pinch of salt into a blender or food processor. Blend until the ricotta becomes smooth and creamy. Taste and adjust salt if necessary to enhance the savory flavor.

3. 3

   Toast the Pine Nuts: Heat a small saucepan over low to medium heat and lightly toast the pine nuts, stirring frequently to prevent burning. Once the pine nuts turn golden brown, remove them promptly from the heat.

4. 4

   Assemble the Dish: Spoon the whipped ricotta into a serving bowl. Use the back of a spoon to create a well or decorative swirls on the surface. Sprinkle the toasted pine nuts and finely chopped sun-dried tomatoes evenly on top. Drizzle with 2 tablespoons of the prepared basil oil.

5. 5

   Serve immediately with crusty bread, pita chips, or crackers and enjoy the creamy and flavorful whipped ricotta topped with fresh basil oil.