If you are in the market for a new appetizer to serve over the holidays , we have just what you need -some Whipped Ricotta! This appetizer is based on the Whipped Sheep’s Milk Ricotta from the Philadelphia restaurant, Barbuzzo. The Whipped Sheep’s Milk Ricotta, along with the Salted Caramel Budino, are must-have dishes if you ever eat at Barbuzzo. The Whipped Ricotta dish represents simple and delicious cooking at its finest – creamy ricotta presented on a plate, drizzled with some olive oil and balsamic vinegar, and served with grilled bread and a seasonal embellishment. The simplicity of the dish allows the combination of the rich and airy cheese, olive oil and the contrasting tang from the balsamic vinegar to boost the flavors to new heights.
The chefs at Barbuzzo usually serve this cheese dish with some seasonal fruits and herbs: for their holiday menu the Whipped Ricotta is offered with fresh figs and oregano. This means that this delectable dish is never exactly the same in any two visits – well, unless you dine there multiple times a week (if we lived closer, we totally would….). A few years ago, we shared a similar recipe with a summer version of this appetizer, complete with pureed corn and roasted cherry tomatoes, and now it’s time to share a winter rendition of the dish – the holidays are upon us!
This dish is so easy to prepare: just add the cheese, a few tablespoons of cream and some salt and pepper to the food processor or mixer for a minute or so until the ricotta is luscious and creamy. The Barbuzzo version used sheep’s milk ricotta; Kyle chose to use cow’s milk ricotta. Cow’s milk ricotta is definitely easier to find in these parts, and the dish does not suffer a bit for it.
Kyle created his own holiday version of the Whipped Ricotta by pairing it with rosemary-infused olive oil (the piney, herbal flavor of rosemary reminds us of Christmastime) and a pomegranate glaze made with a reduced pomegranate juice and balsamic vinegar.
Whipped Ricotta is a a great appetizer for entertaining at anytime of the year. It is so easy to prepare and every component can be made ahead of time. However, you might want to make a double batch; the temptation to sneak spoonfuls could take over every time you open up the refrigerator. If you wanted to make this particular version of Whipped Ricotta, but wish to further reduce the workload of the recipe, you can use store-bought pomegranate molasses and rosemary-infused oil. It may even leave you a tad more time to bake cookies and wrap gifts (and maybe shake up a few holiday cocktails…?.).
At Barbuzzo, the ricotta dish is traditionally served with crusty bread, but you could easily make this recipe gluten and grain free by serving the whipped cheese on roasted sweet potato slices. This recipe is a win-win for holiday parties: easy to make, delicious to eat. Enjoy the holidays! Eat and be merry!
Inspired by the dish from Barbuzzo.
- For the Pomegranate Glaze:
- 1 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- For the Rosemary Oil:
- ½ cup olive oil
- 3-4 rosemary sprigs
- For the Whipped Ricotta:
- 1 pound ricotta cheese
- 2 tablespoons light cream (whole milk or half-and-half work great, too)
- sprinkle of sea salt and black pepper
- To serve:
- a sprig or two of rosemary:
- Toasted crusty bread, or roasted sweet potato slices
- To make the Pomegranate Glaze: Place the pomegranate juice, vinegar and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved.Reduce the heat to medium-low and cook until the mixture has reduced to approximately ⅓ of its original volume, approximately 40 - 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool to room temperature.
- To make the Rosemary Olive Oil: place the oil and rosemary in a small saucepan set over medium heat. Heat for 5 minutes, turn off the heat, and let the oil come to room temperature. Discard rosemary and reserve.
- To Make the Whipped Ricotta: Combine the ricotta, cream, salt and pepper in a food processor (or bowl of a stand mixer) for one minute. Note: all components of the recipe can be made ahead of time and stored separately in the refrigerator until ready to serve.
- To serve: spoon the ricotta into a serving dish, creating a well in the center. Drizzle some of the pomegranate glaze and rosemary oil on top of the cheese. Garnish with a few rosemary needles. Serve with crusty bread (or roasted potatoes) and the extra glaze and oil on the side.
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