Roasted Artichokes and Beans over Whipped Pesto Ricotta
This Roasted Artichokes and Beans over Whipped Pesto Ricotta is an easy and impressive appetizer. You only need a few ingredients to make this delicious appetizer recipe. Serve this dip alongside some toasted baguette, crackers or chips for a satisfying start to any meal.
Why You’ll Love This Recipe
High quality ingredients. For this recipe, I used Delallo’s Simply Pesto. It adds a depth of flavor that makes this recipe irresistible. Plus, Delallo’s pesto is made from the freshest ingredients. You can truly taste the difference. No junk!
Easy yet elevated. This recipe is easy to make but looks elevated enough to serve at a dinner party.
Customizable. You can easily swap ingredients or add ingredients to make this recipe your own.
This recipe was sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
- Oil: This recipe calls for extra virgin olive oil.
- Beans: You’ll need one can of rinsed and drained cannellini beans for this recipe. 15.5 ounce can.
- Artichokes: This recipe calls for drained marinated artichokes. Do not rinse them. Quartered artichokes work best. I used one jar of Delallo artichokes.
- Garlic: You’ll need 3-4 cloves of crushed garlic. Simply break or press the cloves open so they release more flavor but are still easy to remove.
- Seasoning: Season the artichokes and beans with a pinch of kosher salt and cracked black pepper.
- Lemon: Slice a fresh lemon in half and squeeze the juice over the beans and artichokes. Nestle the lemon halves into the baking dish.
- Cheese: This recipe calls for whole milk ricotta cheese. If it appears very wet, strain it with a cheesecloth before blending.
- Pesto: You’ll need Delallo’s Simply Pesto for this recipe. The flavor and high-quality ingredients take this dish to the next level.
- Baguette: Slice a loaf of baguette on a bias and toast it in the oven for this recipe.
- Garnish: Garnish this dish with fresh basil chiffonade and sliced lemon wedges.
Variations
Add nuts. If you want to add some nuts, try toasted pine nuts or pistachios.
Swap the herbs. You can add fresh mint or chives instead of basil if you prefer.
Expert Tips
- Make sure to strain the ricotta using a cheesecloth before whipping it to ensure it isn’t too runny.
- Allow the beans and artichokes to cool mostly before adding them to the cheese and pesto. This way it won’t melt the ricotta mixture.
- Serve with toasted crostini for easy dipping.
- Us Delallo’s jarred pesto for this recipe. It’s made from high quality ingredients that taste amaizng!
How to Make
Preheat the oven to 350 degrees. Grab a 9×5 inch baking dish.
Combine the Artichokes and Beans
Add olive oil, rinsed and drained white beans, pressed garlic, drained artichokes, kosher salt, cracked black pepper and fresh lemon juice (and lemon halves) to the baking dish. Gently toss to combine.
Bake for 10-15 minutes or until its warmed through. Broil for 1-2 minutes to get extra crispy edges on the artichokes.
Combine the Ricotta
Use a cheesecloth to strain your whole milk ricotta cheese. Add it to a food processor along with the Delallo simply pesto. Buzz until smooth and creamy.
Assemble
Add the whipped pesto ricotta to a serving platter. Spoon on the beans and artichokes. Top with fresh basil chiffonade and serve with the roasted lemon halves. Enjoy with toasted crostini!
Frequently Asked Questions
Not necessarily, however it will help prevent the cheese layer from getting too runny.
This is a great way to start any meal. Serve it with my Creamy Cacio e Pepe inspired Ditalini Pasta or my Creamy Orecchiette with Sausage and Peas.
Best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to three days.
Other Appetizer Recipes to Consider Trying
- Burrata Artichoke Bruschetta Dip
- One Pan Marry Me Butter Beans and Sausage
- Marinated Charcuterie Salad
- Grilled Zucchini Prosciutto Roll Ups
Roasted Artichokes and Beans over Whipped Pesto Ricotta
Equipment
- 1 food processor
- 1 baking dish
- 1 cheesecloth
Ingredients
Roasted Artichokes and Beans over Whipped Pesto Ricotta
- 2 tablespoons extra virgin olive oil, Delallo private reserve
- 1 can cannellini beans, rinsed and drained, 15.5 ounce can
- 3-4 cloves garlic, pressed or lightly crushed
- 1 jar marinated artichokes, drained, Delallo
- pinch kosher salt, to season
- few turns cracked black pepper, to season
- 1 tablespoon lemon juice, fresh squeezed from 1 lemon
- 1.5 cups whole milk ricotta cheese, strain with a cheesecloth
- ¼ cup pesto, Delallo simply pesto
- 3-4 leaves basil, fresh basil, chiffonade
- 1 baguette, sliced and pan fried or baked with oil for crostini’s
Instructions
How to Make
- Preheat the oven to 350 degrees. Grab a 9×5 inch baking dish.
Combine the Artichokes and Beans
- Add olive oil, rinsed and drained white beans, pressed garlic, drained artichokes, kosher salt, cracked black pepper and fresh lemon juice (and lemon halves) to the baking dish. Gently toss to combine.
- Bake for 10-15 minutes or until its warmed through. Broil for 1-2 minutes to get extra crispy edges on the artichokes.
Combine the Ricotta
- Use a cheesecloth to strain your whole milk ricotta cheese. Add it to a food processor along with the Delallo simply pesto. Buzz until smooth and creamy.
Assemble
- Add the whipped pesto ricotta to a serving platter. Spoon on the beans and artichokes. Top with fresh basil chiffonade and serve with the roasted lemon halves. Enjoy with pan fried or oven baked crostini!
Notes
Best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to three days.
