Ricotta fouettée (avec de l’huile au basilic)

Ingrédients

• 1.1 lb / 500g full fat sheeps ricotta cheese - you can also use low fat
• 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

Préparation

1. 1

   To make the basil oil, add the basil leaves and olive oil to a blender with a pinch of salt. Blend until smooth, you can also use an immersion blender

2. 2

   Pour into a ramekin or glass jar. You can also use a fine mesh sieve for a clearer oil or keep it rustic. For more detailed information, refer to my basil oil recipe

3. 3

   Add the ricotta and 1 tablespoon of olive oil to a blender or food processor. Add a good pinch of salt (don't be shy) and blend to create a smooth and creamy consistencyTaste for seasoning and add extra salt if needed as its a savory recipe

4. 4

   Lightly toast the pine nuts in a small saucepan over low-medium heat, making sure they don't burn. Once golden, remove from the pan

5. 5

   Spoon the whipped ricotta to a serving bowl. Using the back of a spoon, create a well or design on the top. Sprinkle the toasted pine nuts, chopped sun-dried tomatoes and drizzle with 2 tablespoons of basil oilServe with crusty bread, pita chips or crackers and enjoy your creamy and delicious Whipped Ricotta!