Whipped Ricotta
Salad
Recipe:
- 1 cup whole-milk ricotta cheese, chilled
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 cup heirloom cherry tomatoes, halved or quartered depending on size
- 18 snap peas, cleaned and cut in half (about 1/4 pound)
- 3 cups baby arugula
Directions:
- For the whipped ricotta: place the ricotta, 2 teaspoons of olive oil and 1/8 teaspoons of salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
- For the dressing: Place the basil, pine nuts, vinegar, 1/2 teaspoons of salt and pepper flakes in a food processor. With the motor running drizzle in the 3 tablespoons of olive oil to form a smooth dressing. Set aside.
- For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
- To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.
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