Does it matter what kind of ricotta I use?

Prepare olives: In a medium bowl, combine the pitted olives, lemon juice, lemon zest, olive oil, rosemary, and thyme. Toss to coat everything with olive oil. Set aside while you prepare the ricotta.
Toast pine nuts: In a small pan, add the raw pine nuts. Toast them over medium-low heat until golden and fragrant, about 6-8 minutes, stirring to make sure they don’t burn. Remove from the pan and set aside.
Whip ricotta: In a food processor, combine ricotta, roasted peppers, salt and pepper until smooth, about 4 pulses. Add ricotta mixture to a shallow bowl. Store in the fridge until ready to assemble.
Assemble &amp; Serve: Top whipped ricotta and red peppers with olive mixture, pine nuts, parsley and a drizzle of olive oil (if desired.

Name: Whipped Red Pepper Ricotta with Olive Topping Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 16 ounces whole milk ricotta cheese1/2 teaspoon kosher salt¼ teaspoon ground black pepper½ cup of roasted peppers, chopped; 1 cup mixed olives, pitted and sliced in half 1 tablespoon fresh lemon juicezest of half a lemon ¼ cup extra-virgin olive oil2 sprigs fresh thyme1 tablespoon of fresh rosemary, minced; 2 tablespoons raw pine nuts1 tablespoon flat-leaf parsley, rough chopped Drizzle of olive oil (optional) 1 loaf of crusty French bread, toasted

Question

Accepted Answer

For best results, use a whole milk ricotta not a part skin ricotta. This will help create a creamy consistency that is not watery.

Ingredients

Instructions