Whipped Ricotta with Basil Pesto and Sun Dried Tomatoes
Serves 4
30 mins prep
40 mins cook
70 mins total
The combination of whipped ricotta and mascarpone with fresh homemade basil pesto and sun-dried tomatoes makes the perfect appetizer!
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Add ricotta, mascarpone, salt and pepper to a food processor and whip until fluffy and smooth, about 2-4 minutes. Spread on a plate (or multiple plates) and top with pesto (as mush as you prefer). Place the chopped sun dried tomatoes in the center of the pesto and drizzle with the chili oil. Serve with crackers, crostini, bread and/or vegetables.
