Paesana Whipped Ricotta with Olives
Creamy ricotta meets warm, roasted Paesana Organic Castelvetrano olives with blistered tomatoes and a bright touch of lemon. It’s the kind of easy, shareable appetizer that disappears fast—especially with toasted bread on the side.
Yield: 8-10 Servings
TOPPING INGREDIENTS:
- 2 cups Paesana Organic Castelvetrano Pitted Olives
- 1 cup red and yellow cherry tomatoes
- 2 fresh oregano or rosemary sprigs
- 2 strips lemon peel, 3inches each
- 1 teaspoon fennel seeds, slightly crushed
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
RICOTTA DIP INGREDIENTS:
- 2 cups whole-milk ricotta cheese
- 2 tablespoons light cream or milk
- ¼ cup parsley leaves
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 1 tablespoon honey
- Pinch salt
GARNISH/SERVE WITH:
- 2 tablespoons toasted pine nuts
- 1 tablespoon extra-virgin olive oil
- Toasted Baguette slices or crackers
Directions
1
Prepare Olive-Tomato Topping: Preheat oven to 425°F. In medium baking dish combine Paesana Organic Castelvetrano Pitted Olives, cherry tomatoes, oregano sprigs, lemon peel, fennel seeds, salt and crushed red pepper. Drizzle with olive oil; stir mixture to combine. Bake 8 to 10 minutes or until tomatoes are sizzling, stirring occasionally.
2
Meanwhile, Prepare Creamy Ricotta Dip: Place ricotta and remaining ingredients in bowl of a food processor; pulse until smooth and creamy.
3
To serve, spoon ricotta dip into a medium-size shallow bowl. Top with roasted olive-tomato mixture. Sprinkle with pine nuts. Drizzle with olive oil. Serve with toasted baguette slices or crackers