Whipped Ricotta (Topped with Basil Oil)

This creamy Whipped Ricotta is an appetizer you can whip up in 10 minutes to impress! Topped with a vibrant homemade basil oil, sun dried tomatoes and pine nuts, it looks and tastes fabulous, perfect to scoop with crusty bread

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1To 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. 2Pour 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. 3Add 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. 4Lightly 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. 5Spoon 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!