RICOTTA ON TOAST RECIPES RECIPES

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BEST WHIPPED RICOTTA TOAST - HOW TO MAKE WHIPPED RICOTT…



Best Whipped Ricotta Toast - How To Make Whipped Ricott… image

This 15-minute recipe majorly upgrades ricotta.

Provided by Lena Abraham

Categories     snack

Total Time 15 minutes

Prep Time 0S

Cook Time 0S

Yield 2 serving(s)

Number Of Ingredients 4

1 1/2 c. whole milk ricotta cheese
1/4 c. extra-virgin olive oil
1/2 tsp. kosher salt
2 slices thick-cut toast, such as sourdough

Steps:

  • In a food processor or blender, combine ricotta and ½ teaspoon kosher salt. Blend briefly to combine, then, with the motor running, slowly drizzle in the olive oil and continue processing on high speed until the ricotta is smooth and creamy, about 2 minutes.
  • Spread or pipe whipped ricotta onto toasts and season with pepper.

MUSHROOM RICOTTA TOAST RECIPE | REE DRUMMOND | FOOD NETWORK



Mushroom Ricotta Toast Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond Bio & Top Recipes

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small shallot, sliced 
4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white) 
2 teaspoons chopped fresh marjoram 
2 cloves garlic, minced 
Kosher salt and freshly cracked black pepper 
1 cup ricotta cheese 
1/4 cup grated Parmesan cheese 
Zest and juice of 1/2 lemon 
Four 1/2-inch-thick slices rustic Italian bread, toasted 
1 cup baby arugula leaves 

Steps:

  • Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
  • Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
  • Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 190, FatContent 12g, SaturatedFatContent 5g, CarbohydrateContent 12g, FiberContent 1g, SugarContent 2g, ProteinContent 10g, CholesterolContent 25mg, SodiumContent 292mg

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