Whipped Ricotta with Fig, Rosemary and Honeytopping
In a blender or food processor, combine the ricotta, olive oil, milk and a pinch of salt. Blend until smooth.
Heat a drizzle of olive oil in a frying pan over medium heat. Add the figs, rosemary sprigs, honey and balsamic vinegar. Cook for 2-3 minutes.
Place the whipped ricotta on a platter. Top with the figs, pine nuts, chopped rosemary, a pinch of sea salt and a drizzle of olive oil. Serve with Pita bread or croutons.
Whipped Ricotta with Pistachios and Pomegranate Arils
In a blender or food processor, combine the ricotta, lemon zest, olive oil, milk and a pinch of salt. Blend until smooth.
Place the whipped ricotta on a serving platter. Drizzle with honey and olive oil, then sprinkle with pistachios, pomegranate arils and a pinch of sea salt. Serve with Pita bread or croutons.
Whipped Ricotta with Olives
Preheat the oven to 425°F (220°C).
In a blender or food processor, combine the ricotta, olive oil, milk and a pinch of salt. Blend until smooth.
In an ovenproof dish, combine the green olives, Kalamata olives, garlic, half the orange zest and a drizzle of olive oil. Mix well and roast for 8-10 minutes.
Place the whipped ricotta on a platter. Top with the warm olives, the remaining orange zest, a drizzle of olive oil and fresh parsley. Serve with Pita bread or croutons.
