Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Whipped Ricotta with Cherry Tomatoes
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 265 mg
Ricotta is the ultimate blank canvas that can be turned into a fresh, creamy, flavorful dip. We start by whipping the cheese with a little cream, lemon zest, black pepper and thyme until silky smooth. Cherry tomatoes are then blistered with garlic and olive oil until they burst. Top the ricotta with the tomatoes, their juices and fresh basil, and serve with slices of grilled baguette.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 265 mg
Ingredients
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Directions
- Beat the ricotta, heavy cream, lemon zest, thyme and 1/2 teaspoon each salt and pepper in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Transfer to a shallow serving bowl.
- Heat the olive oil and garlic in a medium skillet over medium heat. Cook, swirling, until the garlic is golden, about 2 minutes. Add the cherry tomatoes and cook until they start to soften and break down, 3 to 5 minutes. Season with 1/4 teaspoon salt and the red pepper flakes. Let cool slightly, then stir in the basil. Spoon the cherry tomato mixture over the ricotta. Serve with grilled baguette.
