Pull-Apart Whipped Ricotta Crackers
- Level: Easy
- Yield: 20 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 93
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 16
- Sodium
- 95
- Total: 12 hr 20 min
- Active: 20 min
Ingredients
2 3/4 cups whole-milk ricotta (about 22.5 ounces)
Kosher salt
One 5.3-ounce package artisan fig-and-olive crisps or other lightly sweet crackers, such as Raincoast Crisps
2 tablespoons shelled, roasted and salted pistachios, roughly chopped
Honey, for serving
Flaky salt, for serving
Coarsely ground black pepper, for serving
Directions
- Place the ricotta in a fine-mesh strainer set over a bowl and allow it to drain in the refrigerator at least 12 hours and up to 1 day.
- Process the ricotta and 1/2 teaspoon kosher salt in a food processor until creamy, smooth and light, about 2 minutes. Place a piping bag fitted with small plain tip (it should be about 1/4-inch in diameter) in a tall glass or quart container. Transfer the ricotta to the piping bag, pushing it down gently to remove any air pockets. Refrigerate the bag in the glass until ready to use.
- Select a flat serving platter or board that can accommodate a 10-by-10-inch rectangle. Look through the crackers for 20 even-sized crackers that are as flat as possible. Arrange them like a checkerboard in four columns and five rows, keeping the edges of the crackers touching as much as possible and creating a large even square.
- Starting from the top left corner of the square, pipe a large snake-like squiggle of ricotta across the top diagonally over the crackers. Hold the piping bag vertically as you move your hand for best results, covering all the crackers and looping back to make diagonal lines. Sprinkle the ricotta with pistachios and drizzle it generously with honey. Garnish with a generous amount of flaky salt and black pepper, about 1/2 teaspoon of each or to taste. Serve immediately.