Description
A creamy, herby appetizer made with whipped ricotta blended with pesto, topped with olives and mozzarella, and served with crostini.
Ingredients
Scale
- 1 cup ricotta cheese
- 3 tablespoons basil pesto
- 1/2 cup mozzarella cheese, torn
- 1/4 cup green olives, chopped
- 1/4 cup black olives, chopped
- 1 tablespoon olive oil
- Fresh basil leaves (optional)
- Salt and black pepper, to taste
- Crostini or crackers, for serving
Instructions
- Let ricotta and mozzarella come to room temperature.
- In a bowl, combine ricotta and pesto. Whip until fluffy using a hand mixer or whisk. Season with salt and pepper.
- Spread whipped ricotta on a shallow serving plate.
- Top with torn mozzarella, green and black olives, and basil leaves.
- Drizzle with olive oil and add extra pepper if desired.
- Serve with crostini or crackers.
Notes
- Drain ricotta if it’s too watery before whipping.
- Use high-quality pesto for the best flavor.
- Add lemon zest or chili flakes for extra zing.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg