Equipment
Ingredients
- 16 ounces whole milk ricotta
- 1 Tablespoon fresh rosemary minced
- 1 teaspoon kosher salt
- 1/4 cup Castelvetrano olives halved
- 1/4 cup roasted red peppers chopped
- 1/2 Tablespoon fresh rosemary
- 1 Tablespoon olive oil extra virgin
Instructions
- In a medium mixing bowl, combine ricotta, minced rosemary and salt.
- Using a hand mixer, mix on medium-high speed until smooth and creamy, about 1 minute.
- Transfer to a serving bowl, then top with olive oil, olives, roasted red peppers, fresh rosemary, and fresh cracked pepper to taste.
Notes
Recipe Variations
- Use any of your favorite fresh herbs in place of rosemary
- Add additional seasonings, such as garlic powder or onion powder, to the ricotta
- Use any of your favorite green olives
- Substitute diced tomatoes or sun dried tomatoes for the roasted red peppers
- Add crushed red pepper flakes for a hint of heat
- Add a drizzle of pesto for an extra pop of flavor
Nutrition
Calories: 81kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 309mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.2mg