Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Whipped Ricotta with Olive Oil and Rosemary
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 47 mg
- Sodium
- 78 mg
“On Thanksgiving, I like serving this with a winter crudité platter so that it’s on the lighter side before the big meal,” says Katie.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 47 mg
- Sodium
- 78 mg
Ingredients
Directions
- Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.
