Whipped Ricotta Toast
with sungold tomato jam and fried basil
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Whipped ricotta toast is one of my favorite breakfasts or just snacks. It’s quick and can be made with whatever you have on hand. You can go sweet or savory, and it looks like a fancy treat that didn’t take much effort at all.
For this version, I wanted something to pair with some non-alcoholic Ghia spritzes I was sent. They are so good, by the way. So, I went with a tomato jam, fried basil, and whipped ricotta toast. These are pretty classic Italian flavors with a slight twist using the tomato jam. The recipe for the tomato jam is from my previous post. It’s another recipe that packs a ton of flavor with fairly minimal effort.
Another great part of this recipe, although totally optional, is the fried basil. I love fried basil. Actually, I love anything basil, but that’s for another post. The crispy texture it adds and the intense basil flavor are so good. It’s a classic basil, tomato, cheese combo. Perfect. I also love the texture that the whipped ricotta has; it gets super smooth and airy. But you can certainly use ricotta right out of the container. There’s no need to pipe it out in pretty swirls if you don’t feel like it. It looks cute for sure, but a nice generous smear of ricotta cheese is just fine.
Ok, now onto the recipe…
Ingredients
4 slices Italian bread
1/4 C olive oil
4 tbsp tomato jam
1 handful basil leaves
16 oz ricotta cheese
flakey Salt
black pepper
Instructions
First, toast your bread in a pan with plenty of olive oil until it's golden brown on both sides. Once toasted, remove from the heat and let it cool slightly while you prep the rest of your ingredients.
To make the whipped ricotta, add it to a food processor with salt and a drizzle of olive oil. Process until you have a smooth, aerated mixture. If you plan to pipe a pretty design on the toast, transfer your whipped ricotta to a pastry bag or a plastic bag and cut the tip off. Chill the ricotta while you fry the basil.
Fry the basil over medium heat in a good amount of olive oil. It should only take about 3 minutes. You'll know it's done when the color turns to a dark, transparent green. Remove the basil from the oil and let it drain on a paper towel. The basil will become super crisp as it cools. Save any leftover oil; it's delicious.
To assemble your whipped ricotta toast, start with a generous spread of tomato jam. Then, pipe on lots of whipped ricotta. Scatter some fried basil leaves over the top, along with flaky salt, fresh ground black pepper, and a drizzle of the oil you fried the basil in.
Orzo Pasta Salad
a mediterranean style orzo pasta salad with feta, olives, dried oregano, dill and parsley
This is the salad I’ve been eating on repeat for the past week. It’s a Mediterranean-style orzo salad with cucumbers, tomatoes, peppers, and lots of herbs like fresh dill, parsley, and dried oregano. The whole thing is dressed with plenty of extra virgin olive oil and red wine vinegar, then tossed with a generous amount of crumbled feta and olives. I added lots of both black and Castelvetrano olives; they’re my favorite part of the salad.
I made a large batch, using a whole pound of pasta. Since it gets better the longer it sits, I’ve been enjoying it as a quick lunch or a super easy dinner side. (Literally eating some right now as I type this) Once the weather warms up, pasta salads are one of my favorite dishes to make because you can prepare a big batch, add whatever ingredients you have or need to use up, and have it ready whenever you’re hungry.
Coming Next Week:
Zero Proof Lemon Basil Spritz
with Ghia’s Le Spritz
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