Sunny Anderson’s Easy Whipped Ricotta with Charred Rosemary Bread | The Kitchen | Food Network

Sunny’s whipped ricotta is an easy and classy way to greet guests for any occasion. You can try this with orange zest and juice, and even switch up the rosemary for thyme. It’s the perfect beginning to an Italian meal!
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Sunny’s Easy and Bright Whipped Ricotta with Charred Rosemary Bread
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 40 min
Active: 20 min
Yield: 8 to 10 servings

Ingredients
1/4 cup plus 1 tablespoon olive oil
1 sprig fresh rosemary
32 ounces whole milk ricotta cheese
Zest of 1 lemon plus 2 teaspoons fresh lemon juice
Kosher salt
1 French baguette, cut into 1/2-inch slices
Honey, for drizzling

Directions

Special equipment: Food processor, Grill pan

In a small pan on medium-low heat, add the oil and rosemary. Turn the heat off and steep until the oil is fragrant and the rosemary is wilted, about 15 minutes.

Add the ricotta to a food processor along with the lemon zest, lemon juice, a pinch of salt and 1 tablespoon of the rosemary oil. Blitz until light and fluffy. Taste for seasoning, then remove to a serving dish.

Using 2 tablespoons of the rosemary oil, brush the bread slices lightly on both sides. Place the bread on a grill pan over medium-high heat and grill until charred, 3 to 5 minutes per side. Remove to a plate or basket for serving.

Drizzle the remaining rosemary oil over the top of the whipped ricotta, then add a light drizzle of honey and top with a final pinch of salt. Serve with the grilled bread.

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Sunny Anderson’s Easy Whipped Ricotta with Charred Rosemary Bread | The Kitchen | Food Network

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