CALIFORNIA
PISTACHIOS
d54280e1-17c5-4c56-9657-4b1c0053b41d
Pistachio Loaded Ricotta
Pistachio Loaded Ricotta with Setton Farms Organic Dry Roasted with Sea Salt Pistachios š« We love this dip š«¶ Itās sweet, crunchy, loaded with protein from the pistachios, and overall delicious!
Cook Time
MINS
Total Time
MINS
Calories*
*per serving
Serves
Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free
Ingredients
2 tablespoons of rosemary leaves, plucked from the stem
Olive oil - to coat the bottom of a small saucepan
1 cup of ricotta cheese
Ā½ cup Setton Farms Organic Dry Roasted with Sea Salt Pistachios, shelled
Drizzle of honey
4 fresh (or dried) figs sliced
Method
1) Pull the leaves from the stems of the rosemary.
2) Add enough oil just to cover the base of a small saucepan. Add one leaf of rosemary to the oil, and when you hear it sizzling, add the remaining rosemary leaves.
3) Cook for just 10 seconds. Drain with a fork onto a paper towel-lined plate. Allow the oil to cool.
4) In a bowl, whisk the ricotta with a good pinch of salt until smooth and creamy.
5) Spoon onto a serving plate, drizzle the rosemary-infused oil, and a good squeeze of honey.
6) Sprinkle over the figs and Setton Farms Organic Pistachio kernels and top with the rosemary leaves.
7) Serve with your favorite cracker or toasted bread.
Nutrition
Dietry Needs
Vegetarian
Heart Healthy
Gluten Free
Vegan
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