Whipped Ricotta with Raisins and Pine Nuts
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 162
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 29
- Sodium
- 173
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons plus 1 teaspoon white wine vinegar
1 1/2 teaspoons honey
Kosher salt
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 16-ounce container whole-milk ricotta cheese
1 tablespoon capers, drained
2 tablespoons toasted pine nuts
Chopped fresh parsley, for topping
Toasted baguette slices, for serving
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.