Whipped Ricotta Recipe
Toasted and topped with hazelnuts, Mission figs, bourbon-smoked black pepper, honey, and pomegranate molasses with Blue Dog Bakery cranberry walnut bread.
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Ingredients
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Whipped Ricotta
Toppings
Method
Prepare the Whipped Ricotta
Blend the Ricotta and Cream
In a mixing bowl, combine the ricotta cheese and heavy cream. Using an electric mixer or a whisk, whip the mixture until it becomes smooth and creamy. This should take about 2-3 minutes.
Season the Mixture
Add salt to the whipped ricotta mixture and continue to whip for another minute until fully incorporated.
Prepare the Toppings
Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer. Toast in the oven for about 10-12 minutes, or until golden brown. Remove from the oven and let cool. Once cooled, chop coarsely.
Prepare the Figs
While the hazelnuts are toasting, slice the Mission figs into quarters.
Assemble the Dish
On a serving platter, spread the whipped ricotta in an even layer. Top with the toasted hazelnuts, sliced figs, and sprinkle with bourbon-smoked black pepper. Drizzle honey and pomegranate molasses over the top.
Serve
Prepare the Bread
Slice the Blue Dog Bakery cranberry walnut bread into thick slices. Toast the slices lightly until golden brown.
Final Presentation
Serve the whipped ricotta topped with all the toppings alongside the toasted cranberry walnut bread for spreading and dipping.