This is a great snack or starter. Whipped Ricotta topped with grilled peppers, or anchovies (depends on your preference). It’s a super simple recipe – it’s just a case of whipping the ‘cheese’ together with garlic, lemon and a bit of olive oil. For the Dairy Free version the I Am Nut Okay Rigotta is a good choice. A link is here to order from them https://www.iamnutok.com/shop/rigotta-vegan-ricotta-in-garlic-oil. I Am Nut Okay is a great site for Vegan Cheese – but made with nuts so not great for anyone with a nut allergy. When using Vegan cheese I find that they are softer than dairy cheeses, so I’ve reduce the amount of oil added into the cheese so it holds it shape a bit better. You do need to put the whipped Ricotta in the fridge to firm up for a good hour or two before serving.
If you are using Dairy Ricotta then use 50ml of Olive Oil, and add in another clove of garlic. As the Vegan Rigotta is in garlic oil it doesn’t need as much garlic added.
Whipped 'Ricotta' Cheese on Ciabatta
Ingredients
- 1 Tub I Am Nut Okay Rigotta Cheese
- 1 Lemon - Zest, and Juice
- 25 Ml Olive Oil
- 1 Clove Crushed Garlic
- Ciabatta - 6 slices toasted
- Sliced roasted peppers or anchovies
Instructions
- Zest and juice your lemon
- Mince your Garlic Clove
- Add the Rigotta to a bowl, add in the garlic, lemon zest and juice, and the olive oil
- Whip to combine, and pop in the fridge to chill for one to two hours
- If you are using Roasted Peppers, then preheat your oven to 200℃, 400℉, Cut the peppers into quarters (deseed) and roast for 40-50 minutes. Once cool, peel the skin and slice the peppers into thin strips.
- When the Rigotta is chilled, toast the Ciabatta, spread generously with the Rigotta and top with your choice of peppers or anchovies
Some other great starters:
