Whipped Ricotta Appetizer with Olive A’ Sudden Oil & Vinegar

Whipped Ricotta Appetizer

Whipped Ricotta Appetizer with Olive A' Sudden Oil & Vinegar
Print Recipe
Fresh, yet creamy homemade ricotta appetizer with special oils and vinegars from Olive A' Sudden!
Servings
8
Servings
8
Whipped Ricotta Appetizer with Olive A' Sudden Oil & Vinegar
Print Recipe
Fresh, yet creamy homemade ricotta appetizer with special oils and vinegars from Olive A' Sudden!
Servings
8
Servings
8
Recipe Notes
  1. First prepare the ricotta cheese. Dampen two layers of cheesecloth and drape it over a colander. Set the colander over a deep bowl.
  2. Add milk and cream to a large stock pot.
  3. Mix in the salt and bring to boil over medium heat, stirring occasionally.
  4. Turn off the heat and stir in the lemon and Olive A’ Sudden Sicilian Lemonvinegar.
  5. Let it sit for 15 minutes while it separates into curds and whey, then pour into thecheesecloth covered colander.
  6. Let it sit for one hour or longer until it reaches the thickness you desire. This canbe done a day ahead, and kept in refrigerator.
  7. Meanwhile, brush the french bread crostini with Olive A’ Sudden Garlic InfusedOlive Oil and bake at 350° for 15 minutes.
  8. Once the ricotta is set up add 2 tablespoons of Olive A’ Sudden Tuscan HerbInfused Olive Oil and whisk until fluffy. Add more according to taste.
  9. Toss the arugula and heirloom tomatoes with a dash of Olive A’ Sudden TuscanHerb infused Olive Oil and a shake of Olive A’ Sudden Sicilian Lemon White

    Balsamic Vinegar. Season with a pinch of salt & pepper.

10. Spread the ricotta on a platter leaving space in the middle for the arugula and

heirlooms. Drizzle with Olive A’ Sudden Black Mission Fig Balsamic Vinegar. Top

with marcona almonds, torn fresh basil and place the crostini around the outside.

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