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Whipped Ricotta With Roasted Veggies
author
Maricruz Avalos Flores
8
This creamy whipped ricotta garnished with roasted vegetables is super simple to make and a healthy appetizer for any day of the week.
prep
15
minutes
minutes
cook
20
minutes
minutes
Resting
30
minutes
minutes
total
1
hour
hour
5
minutes
minutes
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Ingredients
▢
2
cups
(500 g) whole milk ricotta
▢
¼
cup
(25 g) parmigiano reggiano
(grated)
▢
7
oz
(200 g) cherry tomatoes
▢
1
small
(100 g) red bell pepper
(cut into small chunks)
▢
1
small
(100 g) yellow bell pepper
(cut into small chunks)
▢
1
small
(80 g) red onion
(thick sliced)
▢
1
small
(130 g) zucchini
(cut into half-moons)
▢
fresh herbs
(chopped)
▢
salt and pepper
(to taste)
Instructions
Place ricotta on a strainer and then place the strainer over a bowl. Allow to rest for about 30 minutes to drain the excess of moisture.
Place ricotta cheese on bowl. Add parmigiano, chili flakes, herbs, a pinch of salt and pepper. Mix until smooth and fluffy.
Roast The Veggies
Preheat the oven to 350°F (180°C).
Place all vegetables on a baking tray. Add the herbs, season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat very well.
Bake for about 25 minutes or until veggies are soft and lightly charred. Remove from over and allow to cool down.
Serve
Add the whipped ricotta to a serving plate and spread a bit all over.
Place the roasted veggies on the center and serve with grilled bread slices or your favourite bread.
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