Whipped Ricotta with Garlic Country Bread
- prep time15 min
- total time 20 min
- serves 8
Recipe from "Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants" by Amy Rosen.
2 lb(s) sheep's milk ricotta cheese
1 tsp fresh garlic, chopped
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup mascarpone cheese
⅓ cup 2% milk
3 sprigs fresh thyme, chopped, divided
3 sprigs fresh marjoram, chopped, divided
¼ cup extra virgin olive oil
¼ cup whipping (35%) creamTo Serve
1 loaf oval-shaped garlic bread (we use Ace Bakery's)
¼ cup extra virgin olive oil, plus more for drizzling
pinch freshly ground black pepper
fleur de sel
1. In a stand mixer fitted with the whisk attachment, combine ricotta, garlic, salt, pepper, mascarpone, and milk. Add two-thirds of the thyme and marjoram. Whisk on high speed for 5 minutes, until well combined and cheese is slightly warm and fluffy. While mixing, add olive oil in a slow steady stream until completely incorporated. Using a spatula, scrape cheese mixture into a clean bowl.
2. In the clean bowl of the stand mixer fitted with the whisk attachment, whisk cream until soft peaks form. Using a rubber spatula, gently fold the whipped cream into the cheese mixture until fully combined (the mixture should be smooth and consistent in texture). Cover and refrigerate until needed.To Serve
1. Slice bread into 1/2-inch-thick slices and brush both sides with oil. Preheat grill pan or barbecue to medium-high. Grill bread on both sides until warm and slightly charred (if you don’t have access to a grill, warm the sliced bread in the oven).
2. Place ricotta mixture in a serving bowl and drizzle with oil and a pinch of pepper, some fleur de sel, and fresh herbs, if desired. Arrange the bread around the dip and enjoy!