Whipped Ricotta with Lemon and Rosemary
Do you ever enjoy the guilty pleasure of a snack dinner? I hope I’m not alone on this. This particular inspiration came from a carton of ricotta cheese, a rumbling tummy, and a lack of enthusiasm to invent a meal. So, I didn’t.
Instead, I tossed that ricotta cheese in the food processor with a little lemon zest and juice, some salt, olive oil and rosemary and pushed the button. Yum already. I scooped the whipped ricotta in a bowl, drizzled on a little honey and added fresh ground pepper. The last step was to put the bowl on a plate and offer some tasty dipping options like pita chips and some fresh fruit. We poured a nice Rose and enjoyed an early alfresco supper that took seconds. There was no hot oven, no big clean-up, and absolutely no fussing. I’m going to recommend this after a long day working in the garden or running too many errands, or when you are just plain over the process of planning and executing another meal. It also makes the easiest appetizer for a crowd. Delicious and delightful. Enjoy!
Ingredients:
15 oz carton of whole milk ricotta cheese
2 Tbsp olive oil
Zest and juice of one small lemon
1 Tbsp fresh rosemary leaves
Pinch of salt
Honey for drizzle (1 Tbsp)
Fresh ground pepper to top
Your choice of dippers: Pita chips, strawberries, pretzels, apples, pears – use your imagination and refrigerator.
Directions:
Combine ricotta cheese, olive oil, zest and juice of lemon, rosemary, and salt in a food processor.
Let it whip for 30 seconds to a minute. Spoon in a bowl and top with honey and pepper.
