Lemon Mascarpone
Whipped Cream
INGREDIENTS
1½ cups
lemon curd
8 ounces
mascarpone cheese, softened
2 cups
heavy cream
¾ cup
sugar
Zest
of 1 lemon
Combine the lemon curd and mascarpone cheese in a bowl. Using the beater
attachments of the hand mixer, beat on high speed until smooth.
Place the heavy cream in a separate bowl. Attach the whip to the hand mixer
and beat on low speed until the cream starts to thicken. Add the sugar and
beat on medium high speed until stiff peaks form.
Fold the whipped cream and lemon zest into the lemon mascarpone mixture.
Chill until ready to use.
1
2
DIRECTIONS
3
4
MAKES:
4 cups
Whipped Ricotta Dip with Balsamic
Roasted Cherry Tomatoes
INGREDIENTS
1 pint
cherry tomatoes, halved
2 teaspoons
olive oil
1 teaspoon
balsamic vinegar
Salt
Freshly ground black pepper
½ teaspoon
dried oregano
2 cups
whole milk ricotta cheese
2 tablespoons
grated Parmesan cheese, divided
Zest
of ½ lemon
1 tablespoon
fresh chopped thyme leaves
Fresh
basil leaves
Baguette bread for serving
Pre-heat the oven to 400
°
F.
Toss the cherry tomatoes with the olive oil, balsamic vinegar and oregano.
Season with salt and freshly ground black pepper.
Place the tomatoes onto a baking sheet in one layer and transfer the sheet
pan to the oven. Roast for 15 minutes, stirring halfway through the cooking
time.
Combine the ricotta cheese, Parmesan cheese, lemon zest and fresh thyme
leaves in a bowl. Using the whip attachment of the hand mixer, beat on high
speed until the ricotta cheese is smooth and fluffy.
Spread the ricotta dip out in a shallow bowl and top with the roasted cherry
tomatoes. Sprinkle some fresh torn basil leaves on top and season with
coarsely ground black pepper. Serve with grilled or toasted baguette slices.
1
2
DIRECTIONS
3
4
5
SERVINGS:
6
17
18
