Directions
In a food processor, blend the ricotta with olive oil, garlic, half of the sun dried tomatoes, lemon zest, salt, chili flakes, pepper, and basil until very smooth. Spoon the whipped ricotta into a serving bowl and swirl the top with the back of a spoon. Scatter the remaining sun dried tomatoes over the surface. Drizzle with balsamic glaze and finish with a basil leaf. Serve with toasted bread, crostini, or vegetables. Serves 6.
Whipped Ricotta with Sun Dried Tomatoes
Prep: 10 min Servings: 6
These smooth and creamy whipped ricotta swirls pair beautifully with sweet sun dried tomatoes and the bright lift of lemon. A drizzle of balsamic glaze adds richness while basil, chili flakes, and garlic bring freshness and warmth, creating a vibrant dip that feels both simple and elegant for any holiday spread.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Ricotta Con Latte Cheese
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 1 clove Garlic, minced
- 1 Lemon, zested
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Crushed Red Pepper
- 2 tbsp Fresh Basil Leaves, chopped
- Cento Italian Balsamic Glaze, for drizzling
Directions
- In a food processor, blend the ricotta with olive oil, garlic, half of the sun dried tomatoes, lemon zest, salt, chili flakes, pepper, and basil until very smooth. Spoon the whipped ricotta into a serving bowl and swirl the top with the back of a spoon. Scatter the remaining sun dried tomatoes over the surface. Drizzle with balsamic glaze and finish with a basil leaf. Serve with toasted bread, crostini, or vegetables. Serves 6.
