Whipped Ricotta with Confited Tomatoes
Whipped Ricotta with Confited Tomatoes, Basil, and Balsamic Reduction. The best appetizer or side dish!
Equipment
Ingredients
- 1 15 ounce container of ricotta cheese
- 2 cups confited tomatoes
- 1/2 cup fresh torn basil leaves
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons balsamic reduction*
- French baguette or other good quality bread, sliced and toasted.
Instructions
- Place the ricotta in a food processor and puree for 2-3 minutes until very creamy in texture.
- Spread the whipped ricotta in a bowl or platter. Top with the confited tomatoes, torn basil leaves, black pepper, and balsamic reduction for drizzle.
- Serve with toasted bread.
Notes
*I use the balsamic reduction, which you can find in the olive oil/vinegar section at most stores. I buy it at Trader Joe's, but you can also make your own or omit it.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 18gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 242mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 498IUVitamin C: 9mgCalcium: 150mgIron: 2mg