Imagine a creamy, fresh cheese spread elevated by fragrant basil oil and a little crunch — that’s exactly what this Whipped Ricotta with Basil Oil Recipe delivers. It’s the kind of simple yet impressive dish that makes gatherings feel special, whether you're hosting or craving an easy, elegant snack.
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Why You'll Love This Recipe
I’m smitten with this recipe because it’s all about transforming simple ingredients into something truly delightful. Whipped ricotta gets a velvety texture, while the basil oil adds herbaceous brightness, and the pine nuts toss in an irresistible toasty crunch. It’s one of those dishes that’s effortless to make but guaranteed to wow your taste buds.
- Fast and Simple: It comes together in just about 10 minutes, making it perfect for last-minute entertaining or a quick snack.
- Flavor-Packed: The bright basil oil and sun-dried tomatoes add layers of flavor that complement the richness of ricotta beautifully.
- Versatile: Serve it with crackers, crusty bread, or fresh veggies — it pairs wonderfully with so many things.
- Customizable: You can easily swap toppings or try different herbs in the oil depending on your mood or season.
Ingredients & Why They Work
The magic of this Whipped Ricotta with Basil Oil Recipe really comes from combining creamy, nutty, and fresh elements. Each ingredient has a role in bringing out the best textures and flavors, so choosing good quality and fresh ingredients will make all the difference.
- Full fat sheep's ricotta cheese: Creamier and richer than cow's ricotta, it whips up beautifully, but low-fat versions work in a pinch.
- Extra virgin olive oil: Use a fruity, peppery oil for both blending into the ricotta and in the basil oil for depth and luscious mouthfeel.
- Salt: Don’t be shy here—it brings out all the flavors, especially in a mild cheese like ricotta.
- Sun-dried tomatoes: Adds a sweet-tart bite that contrasts perfectly with the creamy ricotta.
- Pine nuts: Toasted pine nuts lend a fragrant crunch that feels totally indulgent.
- Fresh basil leaves: The star of the basil oil, they add vibrant herbal freshness and beautiful green color.
Make It Your Way
I love experimenting with this whipped ricotta — it’s such a flexible base. You can jazz it up or tone it down without losing its charm. Plus, tailoring it to your pantry makes it all the more enjoyable.
- Variation: I sometimes swap pine nuts for toasted walnuts when I want a bit of a heartier bite, which brings a lovely earthiness without overpowering the basil oil.
- Dietary tweak: For a dairy-free twist, try blending silken tofu with a little nutritional yeast and a splash of olive oil, then top with basil oil — it’s a totally different but delicious experience.
- Seasonal change: When basil isn’t in season, a parsley or mint oil can be a fresh and unexpected partner to the whipped cheese.
Step-by-Step: How I Make Whipped Ricotta with Basil Oil Recipe
Step 1: Whip the Ricotta to Creamy Perfection
Start by adding your ricotta, a tablespoon of extra virgin olive oil, and a good pinch of salt into a blender or food processor. I usually give it a few pulses, then blend on medium speed until the mixture is light, airy, and smooth — think luscious whipped cream. Taste it and add a little more salt if needed; ricotta can be pretty mild, so seasoning here is key.
Step 2: Make the Basil Oil
To make your basil oil, toss fresh basil leaves, olive oil, and a pinch of salt into a blender or use an immersion blender. Blend until you get a bright green, smooth liquid. You can strain it through a fine sieve for a silky finish or leave it a bit rustic for more texture—it’s your call.
Step 3: Toast the Pine Nuts and Chop Sun-Dried Tomatoes
Warm a small pan over low-medium heat, then add your pine nuts. Stir frequently and watch carefully — they can go from golden to burnt in seconds. Once they’re lightly toasted and smell nutty, remove them immediately. Finely chop the sun-dried tomatoes while the nuts cool.
Step 4: Assemble and Serve
Spoon the whipped ricotta into your serving bowl or onto a pretty platter. Use the back of a spoon to create a well or swirl—a little artistic touch goes a long way. Sprinkle on the toasted pine nuts and chopped sun-dried tomatoes, then drizzle the vibrant basil oil on top. Serve immediately with crusty bread, pita chips, or crackers for dipping.
Top Tip
From making this recipe dozens of times, I've learned some simple techniques that really make a difference in the final dish — these little things help you elevate it from good to absolutely memorable.
- Don't skimp on the salt: Ricotta is naturally mild, so seasoning well is key. I always taste and adjust before serving.
- Toast nuts carefully: Always use low heat and watch closely, stirring frequently. A burnt pine nut can add a bitter note, and no one wants that.
- Use fresh basil leaves: For the oil, fresh basil imparts that beautiful color and bright flavor; dried won't cut it.
- Create texture layers: Combining the creamy ricotta with crunchy pine nuts and chewy sun-dried tomatoes keeps every bite interesting.
How to Serve Whipped Ricotta with Basil Oil Recipe
Garnishes
I always add the toasted pine nuts and sun-dried tomatoes as garnishes—those little bursts of flavor and texture make the dish sing. Sometimes I throw on a few fresh basil leaves or a little lemon zest for extra zing, especially when serving in summer.
Side Dishes
This whipped ricotta pairs wonderfully with a crusty baguette, crisp pita chips, or even fresh vegetable crudités like cucumber and carrot sticks. I’ve also served it alongside grilled meats or simply with a fresh green salad for a light lunch.
Creative Ways to Present
For something a bit more special, try serving the whipped ricotta in individual small bowls or mason jars topped with basil oil and garnishes. It’s elegant for dinners or bridal showers. Another personal favorite: spread it artistically on a wooden board surrounded by olives, cured meats, and fresh fruit for a gorgeous appetizer platter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the whipped ricotta tightly with plastic wrap or transfer into an airtight container and refrigerate. It will keep for 2–3 days, but I recommend enjoying it fresh whenever possible because the texture and freshness are best right after making.
Freezing
I haven’t frozen the whipped version because ricotta’s texture changes when frozen and thawed—often becoming grainy. But you can easily make the basil oil ahead and freeze it in ice cube trays for quick use later.
Reheating
This recipe is best served fresh or at room temperature, so I don’t recommend reheating. Instead, just let it sit out for 15–20 minutes if it’s been chilled, to regain its creamy softness before serving again.
Frequently Asked Questions:
Absolutely! While sheep's ricotta is creamier and richer, cow's ricotta works perfectly and is a great budget-friendly alternative.
Keep basil oil in an airtight container in the refrigerator and use it within 3-5 days for the best flavor and color.
For a vegan version, try blending silken tofu or cashew cream with olive oil and seasoning, then top it with a vegan basil oil for a similar fresh, creamy experience.
Serve it with crusty bread, pita chips, fresh veggies, or as part of a cheese platter alongside olives and cured meats to create a perfect appetizer spread.
Final Thoughts
This Whipped Ricotta with Basil Oil Recipe has become one of my go-to crowd-pleasers whenever I want something that feels special yet is incredibly easy to pull together. It’s creamy, fresh, and vibrant with just the right amount of texture. Trust me, once you try it, you’ll want to keep this recipe handy for your next get-together or cozy night in.
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Whipped Ricotta with Basil Oil Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Whipped Ricotta topped with vibrant basil oil, toasted pine nuts, and sun-dried tomatoes is a delightful appetizer or snack. Easy to prepare, it combines smooth ricotta whipped to perfection with aromatic homemade basil oil for a fresh, savory treat served best with crusty bread or crackers.
Ingredients
Whipped Ricotta
- 1.1 lb full fat sheep's ricotta cheese
- 1 tablespoon extra virgin olive oil
- Good pinch of salt
- 2-3 sun-dried tomatoes, finely chopped
- 3 tablespoons pine nuts
- 2 tablespoons basil oil
Basil Oil
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- Pinch of salt
Instructions
- Make Basil Oil: Add fresh basil leaves, extra virgin olive oil, and a pinch of salt to a blender or use an immersion blender. Blend until smooth. Optionally, strain with a fine-mesh sieve for a clearer oil or keep it rustic. Pour into a small container.
- Whip Ricotta: In a blender or food processor, combine ricotta cheese, 1 tablespoon of olive oil, and a good pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning with more salt if needed.
- Toast Pine Nuts: In a small saucepan over low-medium heat, lightly toast pine nuts, stirring frequently until golden and fragrant. Remove from heat immediately to prevent burning.
- Assemble Dish: Spoon the whipped ricotta into a serving bowl. Use the back of a spoon to create a well or decorative pattern on top. Sprinkle with toasted pine nuts and finely chopped sun-dried tomatoes.
- Finish and Serve: Drizzle 2 tablespoons of prepared basil oil over the ricotta. Serve immediately with crusty bread, pita chips, or crackers for a delicious appetizer or snack experience.
Notes
- Use full fat ricotta for a creamier texture but low fat can be substituted for a lighter version.
- For clearer basil oil, strain blended mixture through a fine mesh sieve; otherwise, leave it rustic for added texture and flavor.
- Be careful not to burn pine nuts—they toast quickly once they start to brown.
- Sun-dried tomatoes can be regular or oil-packed; if dry, soak briefly in warm water before chopping.
- Serve with a variety of dippers like crusty bread, pita chips, or crackers for different textures.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 20 mg
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