Italian Ricotta cheese and Artichoke Spread – a delicious appetizer recipe that is quick and super delicious. Mediterranean diet friendly, perfect for family gatherings, parties – with some chips, over a toast of bread, a sandwich or garlic bread. Alternatively, it can be used as ravioli filling. Vegetarian.
Today we are making a quick but very scrumptious appetizer – an Italian Ricotta Cheese and artichoke spread with dried tomatoes and lot’s of herbs. The beauty of it is that it’s super easy to prepare, not to mention quick. On another note, this spread is also perfect as filling to Italian homemade ravioli.
IF YOU WANT TO MAKE SOMETHING YOU’VE PROBABLY NEVER TASTED BEFORE, CHECK OUT this Creamy Feta Dip with Yogurt and Roasted peppers (Katuk) recipe.
FUN FACTS: Ricotta cheese has deep roots in Italian culinary history, dating back to ancient Rome. Its name comes from the Latin word “recocta,” which means “recooked,” describing its traditional production method. According to historical uses, ricotta has been a staple in Italian peasant cuisine due to its simplicity and versatility. It was commonly used in both savory dishes, such as ravioli and lasagna, and sweet desserts like cannoli and ricotta-based cakes.
Ingredients and Substitutions
- Fresh ricotta cheese – I use an Italian brand called ‘Sterilgarda’
- Artichoke hearts, in olive oil – well drained from the oil
- Sun dried tomatoes – choose soft dried tomatoes in oil
- Olive oil – extra virgin
- Spices: fresh basil, fresh parsley, pinch of nutmeg, sea salt if needed
How to make Ricotta and Artichoke Spread?
1st: Chop artichoke, dried tomatoes, herbs. Pour in the olive oil. Food processor can be used too.
2nd: Mix with the ricotta cheese, taste test and season further. Serve.
How to store Ricotta Artichoke Spread?
This quick appetizer is best enjoyed immediately after preparation. However, if you need to refrigerate in air-tight container for up to 28 hours. Before consumption, pour some olive oil and add more herbs if needed to brighten up the taste and freshness.
Italian Ricotta and Artichoke spread (20 minutes)
Ingredients
- 300 g fresh ricotta cheese
- 100 g artichoke hearts, in olive oil
- 100 g sun dried tomatoes
- 4 tbsp. olive oil
- 2 tbsp. fresh basil
- 1 tbsp. fresh parsley
- pinch of nutmeg
- sea salt as needed, optional
Instructions
- First, in a large food processor add olive oil, artichoke hearts, sun dried tomatoes, basil and parsley. Drizzle with the olive oil and blend until still chunky but smoother.
- Next, pause the food processor and add ricotta cheese, nutmeg and salt. Blend well until smooth with some visible chunks.
- Finally, let cool in the fridge up to 1 hour, or serve immediately.
Notes
Nutrition
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Gorgeous
Lovely recipe.