Get the Recipe: Cranberry Balsamic Whipped Ricotta
A great last-minute or make-ahead holiday appetizer recipe. Creamy whipped ricotta cheese is topped with balsamic glaze, dried cranberries and pistachios.
Ingredients
For the whipped ricotta:
- 1 cup ricotta cheese, full-fat, smooth recommended
- 2 Tablespoons cream cheese
- 1 Tablespoon runny honey, neutral-flavoured recommended
- juice of 1/4 lemon, optional
- 1/2 teaspoon salt
- few fresh thyme leaves, or a pinch of dried thyme leaves
- freshly ground black pepper
For the topping:
- 2-3 Tablespoons balsamic glaze, *see Note 1 below
- 1/3 cup dried cranberries, chopped
- 2-3 Tablespoons pistachios, chopped
- Pinch flaky salt
For serving:
- baguette slices or crackers, to serve
Instructions
- You can double or triple the recipe if you're feeding a crowd. The whipped ricotta can be made well ahead and refrigerated. It will keep well in the fridge for several days.
- To make the whipped ricotta: Add all the whipped ricotta ingredients to a food processor or blender. Process until smooth. Cover and refrigerate or assemble right away.
- To assemble the whipped ricotta: Spread the whipped ricotta in a wide, shallow bowl or onto a plate. Drizzle generously with balsamic glaze. Sprinkle the chopped dried cranberries and pistachios over the top and sprinkle with a pinch of flaky salt.
- To serve: Serve with baguette slices (plain or toasted), crostini, pita pieces (plain or toasted) or assorted crackers. The whipped ricotta can be treated like a dip with crackers, but adding a small serving knife is best if serving with baguette or pita slices.
Notes
Note 1: Look for balsamic glaze in with the balsamic vinegars at the grocery store. Nonna Pia's is a popular brand. You can also make your own balsamic glaze by simmering regular balsamic vinegar with a bit of brown sugar until thickened and syrupy.
Tips!
Be generous when drizzling the balsamic glaze over the whipped ricotta, to be sure to get a nice balance of flavours.
This is a great recipe for making family time special as well. The whipped ricotta keeps several days in the fridge, so it's easy to grab a bit, top and serve to enjoy for family holiday movie nights.
Chop the dried cranberries and pistachios ahead, too and keep them in an airtight container to use as needed.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 43kcal, Carbohydrates: 4g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 73mg, Potassium: 24mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 78IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 0.1mg
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