Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Whipped Ricotta with Raisins and Pine Nuts
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 39 mg
- Sodium
- 231 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 39 mg
- Sodium
- 231 mg
Ingredients
Directions
- Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
- Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
- Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.
