WOW this dish is tasty! I was actually pleasantly surprised after making this on a total whim hoping that I could add this to my holiday appetizer list and just could not stop eating it!
You can, of course, make this with a regular dairy ricotta and you won’t need to make any ingredient or measurement changes to the belowrecipe! If you are going to make it vegan and dairy free, I highly suggest using Kite Hill’s almond milk based ricotta (not an advertisement for them but it just is the only brand I use for ricotta and have not tested this recipe with other brands).
I love serving it with this grilled sourdough bread that also adds even more flavor!
Whipped Rosemary Ricotta (Vegan)
- 1 1/2 tablespoons extra virgin olive oil
- 1 large sprig fresh rosemary
- 8 oz Kite Hill almond milk ricotta cheese
- 1 1/2 teaspoon fresh squeezed lemon juice
- 2 teaspoons honey
- 1/8 teaspoon kosher salt or more to taste
- 1 loaf sourdough bread
- olive oil
- kosher salt
- fresh cracked black pepper
Place extra virgin olive oil and sprig of rosemary in a small sauce pan and turn on low heat for about 5 minutes or until very fragrant.
In the meantime, place your ricotta in a food processor with lemon juice, honey and kosher salt and blend for about a minute until creamy.
Remove the sprig of rosemary from the olive oil and then pour the olive oil into your food processor with the ricotta and blend again for another minute.
Heat a grill pan, preferably a cast iron, on high heat.
Brush on olive oil onto one inch thick sliced bread. Season with salt and pepper and then add to the grill. If you have something slightly heavy you can place on top of the bread it helps to form the grill marks (I use a cast iron burger press). Once the grill marks appear, remove from the heat and repeat until all your bread pieces are grilled. Cut them into either strips, cubes, or half pieces depending on how you want to serve and enjoy!