Whipped Basil Ricotta + Grilled Bread

Basil Whipped Ricotta + Grilled Bread 

I love a good snack opportunity and I have to say this one really hits the spot! Crispy, garlicky bread paired with creamy basil ricotta dip is a match made in heaven and SO easy to throw together, not to mention a great way to use that fresh garden basil!

For the Grilled Bread:

• 4 slices of country loaf, each 1" thick

• ¼ cup extra virgin olive oil

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 garlic clove

For the Whipped Ricotta:

• 1 cup whole milk ricotta

• 2 tablespoons extra virgin olive oil

• 3 tablespoons fresh basil, chopped + more for garnish

• 1 small clove of garlic, minced

• 1/2 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon lemon zest + juice of 1 lemon

Method:

For the Grilled Bread:

1. Heat grill over medium-high heat.

2. Brush both sides of the bread slices with olive oil and sprinkle with a pinch of salt and pepper.

3. Oil the grill grates. To do this, lightly wet a wadded up paper towel with olive oil and wipe the oil evenly on the grates with tongs. This helps to give the bread those great grill marks.

4. Place bread on the grill, about 1-2 minutes per side.

5. Transfer the grilled bread to a plate and set aside until they are cool enough to handle.

6. Rub both sides of each slice of bread with the raw garlic clove.

For the Whipped Ricotta:

1. In a blender or food processor, add the ricotta, extra virgin olive oil, 3 tablespoons fresh basil, 1 clove of garlic, lemon juice, salt and pepper and pulse about 1 minute.

2. Taste and adjust the salt and pepper if needed. Transfer to a medium sized bowl and top with lemon zest and fresh basil. Serve with the grilled bread and get to dipping!

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Basil Whipped Ricotta + Grilled Bread

Yield: 4

Author: Elise Smith

I love a good snack opportunity and I have to say this one really hits the spot! Crispy, garlicky bread paired with creamy basil ricotta dip is a match made in heaven and SO easy to throw together, not to mention a great way to use that fresh garden basil!

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Ingredients

For the Grilled Bread:

• 4 slices of country loaf, each 1" thick
• ¼ cup extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 garlic clove

For the Basil Whipped Ricotta

• 1 cup whole milk ricotta
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh basil, chopped + more for garnish
• 1 small clove of garlic, minced
• 1/2 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon lemon zest + juice of 1 lemon

Instructions

For the Grilled Bread

1. Heat grill over medium-high heat.
2. Brush both sides of the bread slices with olive oil and sprinkle with a pinch of salt and pepper.
3. Oil the grill grates. To do this, lightly wet a wadded up paper towel with olive oil and wipe the oil evenly on the grates with tongs. This helps to give the bread those great grill marks.
4. Place bread on the grill, about 1-2 minutes per side.
5. Transfer the grilled bread to a plate and set aside until they are cool enough to handle.
6. Rub both sides of each slice of bread with the raw garlic clove.

For the Basil Whipped Ricotta

1. In a blender or food processor, add the ricotta, extra virgin olive oil, 3 tablespoons fresh basil, 1 clove of garlic, lemon juice, salt and pepper and pulse about 1 minute.
2. Taste and adjust the salt and pepper if needed. Transfer to a medium sized bowl and top with lemon zest and fresh basil. Serve with the grilled bread and get to dipping!

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Lox Bagel Pasta Salad

Author: Elise Smith

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Ingredients

• 1lb rotini pasta (or fusilli)
• ½ cup mayonnaise
• 3 tablespoons crème fraiche
• 3 tablespoons white vinegar
• 1 lemon, juiced
• 2 teaspoons kosher salt
• ½ teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black sesame seeds
• 1 teaspoon toasted white sesame seeds
• 4 oz smoked salmon, small diced
• 1/3 cup diced shallot (or red onion)
• 1 bottle of capers, drained
• ¼ cup fresh dill, minced (plus more for garnish)

Instructions

1. Boil salted water and cook the pasta according to box directions.
2. While the pasta cooks, add all the remaining ingredients to a large mixing bowl and mix until well combined.
3. Once the pasta has cooked, drain it and very lightly rinse it. This helps it to stop from cooking and to loosen it, so the noodles don’t stick together. Add the pasta directly to the dressing and toss until well combined.
4. Chill in the fridge for at least 1 hour. When ready to serve, garnish with more dill and a pinch of flaky sea salt!