“On Thanksgiving, I like serving this with a winter crudité platter so that it’s on the lighter side before the big meal,” says Katie.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups fresh ricotta cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
Instructions
- Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 222 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 10 g |
| Cholesterol | 47 mg |
| Sodium | 78 mg |