A creamy, savory appetizer or light side dish featuring smooth, airy fine ricotta cheese whipped with milk. Topped with tender, flavorful roasted broccoli, green beans, and red onion, all finished with a bright drizzle of olive oil and red wine vinegar.
Featured Standouts
Ricotta
Fine ricotta is whipped until fluffy, providing a light, creamy, and mildly sweet base that binds the dish together and offers a luxurious texture.
Broccoli
Roasting the florets enhances their natural sweetness and gives them a slight char and tender texture. Broccoli provides an earthy flavor without all the additional water content of many other vegetables.
Red Wine Vinegar
A touch of red wine vinegar provides a necessary acidic tang, cutting through the richness of the ricotta and brightening the flavor of the roasted vegetables.
Red Onion
When roasted, the sharpness of the red onion mellows into a sweet, slightly caramelized flavor, offering a fragrant and tender element among the roasted vegetables.
Fresh Oregano
The herb infuses the vegetables with a warm, peppery, and slightly bitter aromatic note during the roasting process, elevating the savory flavor profile.
TIPS & TRICKS FOR THE BEST ROASTED VEGETABLES AND WHIPPED RICOTTA
Achieving Fluffy Ricotta
Ensure the fine ricotta is cold before adding the milk. Whip for the full 30 seconds to incorporate enough air, resulting in a light, airy, and fluffy consistency rather than a dense paste.
Preventing Soggy Vegetables
Do not crowd the vegetables on the pan before roasting. Using a single layer allows the heat to circulate properly, ensuring the vegetables roast and start to brown instead of steaming.
Seasoning to Taste
The recipe calls for salt and pepper to taste after combining the ricotta and vegetables. Start with a small amount, then sample and adjust the seasoning to ensure a perfect balance with the red wine vinegar’s acidity.
Inclusive adaptions
For Dairy Sensitivity
Substitute the fine ricotta with a plant-based alternative such as cashew-based ricotta or a high-quality almond-based cream cheese alternative. Replace the milk with a neutral-flavored plant-based milk like oat or almond milk.
Texture Modification
If a smoother texture is preferred, you can use a high-speed blender instead of chopping and mashing to purée all the roasted vegetables before combining them with the whipped ricotta. This eliminates all fibrous texture for easier consumption.
Reduced Chopping Strain
To minimize the physical strain of chopping, use pre-chopped broccoli florets and pre-sliced red onion if available in the grocery store’s produce section.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Small sauté pan
Bowl
Whisk
Knife
Cutting board
SIMILAR INGREDIENTS TO
CHICKEN NOODLE SOUP
ROASTED TURKEY & DUMPLINGS
CREAMY CHICKEN AND BROWN RICE SOUP
ENJOY THIS RECIPE WITH
ROASTED CHICKEN SANDWICH + BASIL MAYO
SPICED APPLESAUCE CAKE
SOUTHWESTERN SHRIMP SALAD
Recipe
Roasted Vegetable Whipped Ricotta
Ingredients
Equipment
Method
- In a small sauté pan combine broccoli florettes, green beans, and red onions, tossed with olive oil, sea salt, and fresh oregano.
- Roast at 400 for 15 minutes till veggies start to take on texture.
- Once slightly brown, remove from the oven and allow to cool.
- Take the ricotta in a bowl, add in milk, and whip until fluffy for 30 seconds.
- Roughly chop the roasted veggies by hand.
- Combine half of the roasted veggies throughout the whipped ricotta. Stir to combine.
- Season with salt and pepper to taste.
- Drizzle with red wine vinegar and top the ricotta with the remaining roast of veggies.