Its silky, creamy, and a decadent appetizer youd never be able to make, right?
Whipped ricotta sounds like youd be implementing the same method youd use for whipped cream.
While thats kind of true, youre not beholden to the same finicky results.
Whipped cream has discerniblepeaks you have to look out foror you could ruin it.
Whipped ricotta is not meant to blow up the same way; instead, it becomes silky and light.
Thats not a bad thing: in fact, those mini curds are part of what makes ricotta special.
When you blend it, the curd texture is refined until it becomes velvety smooth.
It gives the overall texture more bounce and even the flavor will become less watery.
I love my immersion blender, so I use it any chance I get.
Sprinkle it with flaky salt, herbs, crisp pancetta, or drizzle it with olive oil before serving.
Some recipes will suggest adding herbs, seasonings, or oils to the ricotta before blending.
This is absolutely up to you, but I think doing this can potentially interfere with the texture.
One 15-ounce container of ricotta will make enough cheese to generously top 15 to 25 slices of toasted baguette.
Its up to you whether you give up your restaurant secret or not.
Rip the prosciutto into small shreds, about the size of a quarter.
Fry them in a pan until crisp, about two minutes over medium heat.
Add the ricotta to a tall glass or measuring cup.
Use an immersion blender to blend it until smooth and glossy, about 20 seconds.
Alternatively, use a food processor and blend the ricotta.
Arrange the slices of toast on a serving platter.
Spoon or use a piping bag to generously apply the cheese to the toast.
Use a small spoon to dab a bit of pesto onto each serving.
Add a couple pieces of crispy prosciutto to each toast, and sprinkle with flaky salt.
