Layered Pesto and Tomato Verrine with Whipped Ricotta

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This Layered Pesto and Tomato Verrine with Whipped Ricotta is a visually stunning and delicious appetizer that combines creamy ricotta, vibrant pesto, and sweet cherry tomatoes. Topped with toasted pine nuts and fresh basil, it\u2019s a flavorful and elegant dish perfect for dinner parties or special occasions.

Ingredients

1 cup ricotta cheese

2 tablespoons heavy cream

1 teaspoon lemon zest

Salt and pepper to taste

For the Pesto Layer:

1 cup fresh basil leaves

1/4 cup grated Parmesan cheese

1/4 cup pine nuts

2 garlic cloves

1/3 cup olive oil

Salt and pepper to taste

For the Tomato Layer:

1 cup cherry tomatoes, roasted or confit

1 tablespoon olive oil

1 teaspoon balsamic glaze

Pinch of salt and pepper

For Garnish:

2 tablespoons toasted pine nuts

Fresh basil leaves

Drizzle of olive oil

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Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for roasting tomatoes)
  • Total Time: 30 minutes

Instructions

Step 1: Prepare the Whipped Ricotta

  1. In a blender or food processor, combine ricotta cheese, heavy cream, lemon zest, salt, and pepper.
  2. Blend until smooth and fluffy. Adjust seasoning if needed. Set aside.

Step 2: Make the Pesto

  1. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil.
  2. Blend until smooth and creamy. Add salt and pepper to taste.
  3. If the pesto is too thick, add a bit more olive oil to reach the desired consistency.

Step 3: Roast the Cherry Tomatoes

  1. Preheat the oven to 375\u00b0F (190\u00b0C).
  2. Toss the cherry tomatoes with olive oil, balsamic glaze, salt, and pepper.
  3. Spread them on a baking sheet and roast for 10 minutes or until they\u2019re slightly caramelized and softened.
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Step 4: Assemble the Verrines

  1. In small glasses or verrines, spoon a layer of pesto at the bottom.
  2. Add a layer of whipped ricotta, spreading evenly with a spoon.
  3. Add the roasted cherry tomatoes as the next layer.
  4. Repeat the layers if the glass size allows, finishing with a few cherry tomatoes on top.

Step 5: Garnish and Serve

  1. Sprinkle toasted pine nuts and a few fresh basil leaves on top.
  2. Drizzle with olive oil for added shine and flavor.
  3. Serve immediately or refrigerate until ready to serve.

Tips

  1. Make Ahead: The whipped ricotta and pesto can be prepared a day in advance and stored in airtight containers in the refrigerator.
  2. Customizations: Swap the pesto with sun-dried tomato pesto or add layers of mashed avocado for a twist.
  3. Serving Suggestions: Serve with crispy crostini or breadsticks for dipping.
  4. Gluten-Free Option: This dish is naturally gluten-free; just ensure any accompaniments like bread are gluten-free.
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Nutritional Information

  • Calories: 250
  • Protein: 7g
  • Carbohydrates: 6g
  • Fat: 21g
  • Fiber: 2g
  • Sugar: 2g

Conclusion

This Layered Pesto and Tomato Verrine with Whipped Ricotta is a beautiful and delicious appetizer that’s sure to impress your guests. The combination of creamy ricotta, vibrant pesto, and sweet roasted tomatoes creates a balanced flavor profile that’s as pleasing to the palate as it is to the eye. Perfect for both casual and formal gatherings, this verrine is a true showstopper!

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