Sunny's Easy and Bright Whipped Ricotta with Charred Rosemary Bread

Name: Sunny's Easy and Bright Whipped Ricotta with Charred Rosemary Bread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Ingredients: 1/4 cup plus 1 tablespoon olive oil; 1 sprig fresh rosemary; 32 ounces whole milk ricotta cheese; Zest of 1 lemon plus 2 teaspoons fresh lemon juice; Kosher salt; 1 French baguette, cut into 1/2-inch slices; Honey, for drizzling

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 8 to 10 servings

This is an easy and classy way to greet your guests for any occasion, just right with beer or wine. You can try this with orange zest and juice as well, and even switch up the rosemary for thyme. It’s the perfect beginning to an Italian meal.

Level: Easy

Total: 40 min
Active: 20 min

Yield: 8 to 10 servings

Ingredients

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1/4 cup plus 1 tablespoon olive oil

1 sprig fresh rosemary

32 ounces whole milk ricotta cheese

Zest of 1 lemon plus 2 teaspoons fresh lemon juice

Kosher salt

1 French baguette, cut into 1/2-inch slices

Honey, for drizzling

Directions

Special equipment:

Food processor, Grill pan

In a small pan on medium-low heat, add the oil and rosemary. Turn the heat off and steep until the oil is fragrant and the rosemary is wilted, about 15 minutes.
Add the ricotta to a food processor along with the lemon zest, lemon juice, a pinch of salt and 1 tablespoon of the rosemary oil. Blitz until light and fluffy. Taste for seasoning, then remove to a serving dish.
Using 2 tablespoons of the rosemary oil, brush the bread slices lightly on both sides. Place the bread on a grill pan over medium-high heat and grill until charred, 3 to 5 minutes per side. Remove to a plate or basket for serving.
Drizzle the remaining rosemary oil over the top of the whipped ricotta, then add a light drizzle of honey and top with a final pinch of salt. Serve with the grilled bread.