Ricotta is a very mild cheese, with a velvety soft texture. It’s a super versatile ingredient, perfect for both sweet and savoury dishes – but what do you do when the recipe only calls for half a tub? Follow our deliciously simple ideas to whip that leftover ricotta into shape.
Herby Ricotta Dip
Mix a cup of ricotta with a tablespoon of chopped chives, basil and olive oil. Season to taste and smear on a crusty baguette or with a platter of chopped raw veges.
Tomato & Pesto Tart
Mix together a cup of ricotta, 2 eggs, ¼ cup pesto, a crushed garlic clove and about a ¼ cup grated parmesan. Spread over two sheets of rolled puff pastry, joined and brushed with a lightly beaten egg. Top with halved cherry tomatoes and fold up the pastry sides so that it doesn’t seep out. Bake for 30 minutes in a 200oC oven and serve with fresh basil.
Pineapple With Honey Nut Ricotta
Take a can of pineapple rings and drain on a paper towel. Brush with a neutral oil and fry in a skillet pan for 4-5 minutes either side. Top each pineapple ring with a large scoop of ricotta, a drizzle of honey, toasted slithered almonds and mint leaves (optional).
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