Whipped Ricotta with Peas & Pomegranate Seeds
Your Home & Lifestyle Magazine
Makes 16 ounces
- 1 cup ricotta cheese
- ¼ cup heavy cream
- ½ cup sweet peas (fresh or previously frozen)
- ¼ ounce fresh mint leaves, plus more for garnish
- ¼ ounce fresh parsley leaves
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon salt, or to your tastes
- Pomegranate seeds, for garnish
- Crostini, for serving
In a food processor, combine the ricotta and heavy cream, and process until thick and smooth. Add the peas, mint, parsley, and lemon juice, then pulse until smooth. Taste and season with salt as needed. Garnish with fresh mint and pomegranate seeds and serve. For serving, use a small spoon to dish the ricotta onto individual crostini as needed.
Recipe / Photograph by Kristel Matousek