Whipped ricotta with three toppings
Binging with Babish · ♥ 38.1K likes · 1.5M views · 13 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz high quality ricotta
- 1 whole lemon zest
- olive oil
- kosher salt
- ½ lb multicolor cherry tomatoes
Blitz 8 oz ricotta with the zest of one lemon, a splash of olive oil and a pinch of kosher salt for 30 seconds to two minutes, then taste, cover and refrigerate.
Superfine sugar and whipped ricotta
- peppercorns
- garlic
- 1–2 sprigs fresh thyme
- fresh basil
- 1 sprigs fresh rosemary
- 1 whole bay leaf
- 2 whole dried chilies
Put a half pound of cherry tomatoes in a pie plate with peppercorns, peeled garlic cloves, thyme, basil, rosemary, a bay leaf, a pinch of kosher salt and optional dried chilies.
- olive oil
Add enough mild olive oil to almost submerge them and bake at 275F for an hour and a half to two hours until the tomatoes burst. Keep the oil.
- baguette
Slice the baguette, brush with olive oil, sprinkle with kosher salt and black pepper and bake at 400F a couple of minutes until lightly browned. Up to four hours ahead.
Baguette toasts and plating the ricotta
Top with tomato confit, drizzle with the tomato oil and finish with basil leaves, ground pepper and flaky salt.
- 1 cloves garlic
- toasted pine nuts
- basil oil
- Grana Padano cheese
- flaky finishing salt
Variation: stir a crushed clove of garlic into the ricotta and top with toasted pine nuts, basil oil, basil, Grana Padano, ground pepper and flaky salt.
Deconstructed pesto and brown butter sage toppings
- brown butter
- sage leaves
- pistachios
- raw honey
Variation: drizzle over brown butter with the fried sage leaves arranged on top, add toasted pistachios and drizzle with raw honey.
Plate and cover up to two hours before serving; the brown butter will solidify if refrigerated.