Whipped Ricotta with Basil Pesto and Sun Dried Tomatoes

The combination of whipped ricotta and mascarpone with fresh homemade basil pesto and sun-dried tomatoes makes the perfect appetizer!

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Prep Time 10

Total Time 10

Course Appetizer

Cuisine Italian

Servings people

Calories 279 kcal

Equipment

1 Food processor

Ingredients

6 oz ricotta cheese
4 oz mascarpone cheese
½ teaspoon kosher salt
pinch of pepper
¼ cup Basil Pesto
¼ cup sun dried tomatoes chopped
Chili oil to drizzle
Micro basil leaves optional for garnish

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Instructions

Add ricotta, mascarpone, salt and pepper to a food processor and whip until fluffy and smooth, about 2-4 minutes.
Spread on a plate (or multiple plates) and top with pesto (as mush as you prefer). Place the chopped sun dried tomatoes in the center of the pesto and drizzle with the chili oil. Serve with crackers, crostini, bread and/or vegetables.

Nutrition

Calories: 279kcalCarbohydrates: 7gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 51mgSodium: 494mgPotassium: 281mgFiber: 1gSugar: 3gVitamin A: 959IUVitamin C: 3mgCalcium: 160mgIron: 1mg

Keyword antipasti, first course, Italian appetizers, quick and easy, recipes for entertaining, summer

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