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\n <\/div>\n\n Credit: Allie Chanthorn Reinmann<\/span>\n <\/div>\n<\/p><\/div>\n
Ricotta straight out of the container is smooth, but you can see in the picture that it has a graininess to it. That\u2019s not a bad thing: in fact, those mini curds are part of what makes ricotta special. When you blend it, the curd texture is refined until it becomes velvety smooth. It gives the overall texture more bounce and even the flavor will become less watery.\u00a0<\/p>\n
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Recommended product:<\/p>\n
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I use the All-Clad Wireless Immersion Blender<\/a><\/p>\n<\/li>\n<\/ul>\n
\nHow to make whipped ricotta<\/h2>\n
Make whipped ricotta in a food processor, or, for even less clean up, use an immersion blender. I love my immersion blender, so I use it any chance I get. Simply dump a container of regular ricotta cheese into a tall measuring cup and blend it for about 20 seconds. The cheese is thick, so I\u2019ll stop and readjust the positioning every now and then to make sure I\u2019ve blended it all. That\u2019s it. Scoop or decoratively pipe the silken cheese on baguette slices, or add it to a serving bowl for guests to use as a dip. Sprinkle it with flaky salt, herbs, crisp pancetta, or drizzle it with olive oil before serving.<\/p>\n
Some recipes will suggest adding herbs, seasonings, or oils to the ricotta before blending. This is absolutely up to you, but I think doing this can potentially interfere with the texture. I prefer to dress up the cheese after it\u2019s whipped, which looks beautiful and allows the silky cheese to stand out.\u00a0<\/p>\n
One 15-ounce container of ricotta will make enough cheese to generously top 15 to 25 slices of toasted baguette. Be aware, if you make the following recipe, you will have to field questions on how you made it. It\u2019s up to you whether you give up your restaurant secret or not.<\/p>\n
Whipped Ricotta Toast with Pesto Recipe<\/h2>\n
Ingredients:<\/p>\n
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1 (15-ounce) tub of ricotta cheese<\/p>\n<\/li>\n
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15 to 25 slices of baguette, toasted<\/p>\n<\/li>\n
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\u00bc cup of pesto<\/p>\n<\/li>\n
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2 slices of prosciutto<\/p>\n<\/li>\n
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Flaky salt for sprinkling<\/p>\n<\/li>\n<\/ul>\n
1. Rip the prosciutto into small shreds, about the size of a quarter. Fry them in a pan until crisp, about two minutes over medium heat.<\/p>\n
2. Add the ricotta to a tall glass or measuring cup. Use an immersion blender to blend it until smooth and glossy, about 20 seconds.\u00a0Alternatively, use a food processor and blend the ricotta. <\/p>\n
3. Arrange the slices of toast on a serving platter. Spoon or use a piping bag to generously apply the cheese to the toast.\u00a0<\/p>\n
4. Use a small spoon to dab a bit of pesto onto each serving. Add a couple pieces of crispy prosciutto to each toast, and sprinkle with flaky salt. Serve immediately.<\/p>\n
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\nSource: LifeHacker – Whipped Ricotta Is the Easiest Way to Upgrade Your Holiday Appetizer Spread<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Whipped ricotta is one of those divine menu items that high-end restaurants will charge you a hefty sum to enjoy with a piece of toast\u2014and why shouldn\u2019t they? It\u2019s silky, creamy, and a decadent appetizer you\u2019d never be able to … Continue reading
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