Name: Whipped Ricotta With Olives & Roasted Red Peppers
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 c. Castelvetrano olives, pitted, halved -; 1/2 c. extra-virgin olive oil -; 1/3 c. chopped roasted red peppers -; 3 cloves garlic, peeled, smashed -; 4 sprigs thyme, plus leaves for serving -; 2 sprigs rosemary -; 1 lb. whole-milk ricotta -; 1 tbsp. honey -; 1/2 tsp. kosher salt -; Crushed red pepper flakes and toasted bread and/or crackers, for serving -

Whipped Ricotta With Olives & Roasted Red Peppers

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Whipped Ricotta With Olives & Roasted Red Peppers

1. 1 c. Castelvetrano olives, pitted, halved -

2. 1/2 c. extra-virgin olive oil -

3. 1/3 c. chopped roasted red peppers -

4. 3 cloves garlic, peeled, smashed -

5. 4 sprigs thyme, plus leaves for serving -

6. 2 sprigs rosemary -

7. 1 lb. whole-milk ricotta -

8. 1 tbsp. honey -

9. 1/2 tsp. kosher salt -

10. Crushed red pepper flakes and toasted bread and/or crackers, for serving -

How to cook deliciously - Whipped Ricotta With Olives & Roasted Red Peppers

1. Stage

In a small saucepan over medium heat, bring olives, oil, roasted peppers, garlic, thyme, and rosemary to a simmer. Reduce heat to low and cook at a bare simmer, stirring occasionally, 5 minutes. Remove from heat and let infuse 30 minutes.

2. Stage

Strain olive mixture through a fine-mesh sieve into a glass measuring cup, reserving olives and peppers; discard garlic and herbs.

3. Stage

In a food processor, blend ricotta, honey, and salt until smooth, about 1 minute. With the motor running, slowly pour in 1/4 cup reserved oil and continue to blend until combined.

4. Stage

Transfer whipped ricotta to a serving bowl. Spoon olives and peppers over and drizzle with more reserved oil. Top with thyme and red pepper flakes. Serve with bread alongside.