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.
Servings: 8 servings
Calories: 207kcal
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 9x5 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
How long does this recipe last?
Best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to three days.
Best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1serving or 1/8th of the entire dip. Crostini's not included. | Calories: 207kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 311mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Vitamin A: 586IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 2mg