Whipped ricotta with rosemary and olive oil

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4

Katie Lee serves whipped ricotta with rosemary and olive oil on Thanksgiving Day, served with vegetables and toasted bread as a light appetizer before the big holiday dinner. This treat is ready in minutes and is a great way to lift the spirits of guests. Compared to other dips and soft cheeses, ricotta is lower in calories, allowing you to satisfy your hunger without spoiling your appetite for the main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups fresh ricotta
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a mixer, beat the ricotta until light and fluffy, about 2 minutes.
Transfer to a serving bowl and make a well in the center with a spoon. Drizzle with a little olive oil and sprinkle with rosemary, sea salt, and black pepper to taste.