A delicious and refreshing summer recipe for a delicious flavour-packed appetiser: whipped ricotta with maple roasted rhubarb, grapefruit, basil, and pistachio. What more could you need?
Whipped ricotta with maple roasted rhubarb, grapefruit, basil, and pistachio recipe
Ingredients
250g ricotta cheese
5g lemon zest
10g fresh lemon juice
2 tbsp extra virgin olive oil
2 stalks rhubarb, trimmed and cut into 2,5cm pieces
30g happy maple bio maple syrup, goût riche
1 grapefruit, segmented
10g fresh basil leaves
30g chopped pistachios
Salt and pepper to taste
Preparation
Preheat the oven to 180°C.
Combine the ricotta cheese, lemon zest, lemon juice, and extra virgin olive oil in a bowl. Mix well until smooth and creamy. Season with salt and pepper to taste. Set aside.
Place the rhubarb pieces on a baking sheet lined with parchment paper. Drizzle the maple syrup over the rhubarb and toss to coat evenly. Season with a pinch of salt and pepper.
Roast the rhubarb in the preheated oven for about 15-20 minutes or until tender but still holding its shape. Remove from the oven and let it cool slightly.
In a serving dish or individual plates, spread a layer of the whipped ricotta cheese mixture.
Arrange the roasted rhubarb pieces on top of the ricotta.
Add the grapefruit segments and torn basil leaves to the dish.
Sprinkle the chopped pistachios over the top.
Drizzle with a little extra virgin olive oil and season with salt and pepper, if desired.
Serve immediately and enjoy this savory and refreshing dish with sourdough bread or crackers
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