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Jessica Nguyen's whipped ricotta toasts

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Perfect as a side or a starter, this whipped ricotta toast recipe is a great dish to kick off your next dinner party. A drizzle of homemade basil oil adds the finishing touch.

  • Serves6, as a side or starter
  • Cook time15 minutes
  • Prep time10 minutes, + overnight chilling time
Jessic Nguyen's whipped ricotta toasts

Ingredients

  • 375g tub Coles Smooth Ricotta
  • 1 lemon, rind finely grated
  • 2 tsp salt
  • 1/4 cup (60ml) olive oil
  • 1 Coles Bakery Sesame French Stick*, sliced, toasted

Basil oil

  • 1 bunch basil, leaves picked
  • 1 cup (250ml) olive oil

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the basil oil, cook the basil in a small saucepan of boiling water for 2 mins. Use a slotted spoon to transfer basil to a bowl of iced water to refresh. Drain well. Use your hands to squeeze basil to remove excess water. Pat dry with paper towel. Place the basil and oil in a food processor and process until smooth. Transfer to an airtight container and place in the fridge overnight to develop the flavours.
  2. Step 2

    Line a sieve with muslin or a clean Chux cloth and place over a bowl. Strain the oil mixture through the sieve into a sterilised jar. Discard the solids. Reserve 1 tbs basil oil for the peach panzanella salad.
  3. Step 3

    Use an electric mixer to beat the ricotta, lemon rind and salt in a bowl until smooth. Beating constantly, add the oil in a thin, steady stream and beat for 3-4 mins or until mixture is pale and creamy. Reserve half the ricotta mixture for the mixed pea salad.
  4. Step 4

    Place the remaining ricotta mixture in a piping bag fitted with a 1cm plain nozzle. Pipe ricotta mixture over the toast. Place on a serving platter. Drizzle with basil oil and serve immediately.

    *Selected stores only

Jessica Nguyen's whipped ricotta toasts

Jessica Nguyen's whipped ricotta toasts
  • Serves6, as a side or starter
  • Cook time15 minutes
  • Prep time10 minutes, + overnight chilling time
Ingredients
  • 375g tub Coles Smooth Ricotta
  • 1 lemon, rind finely grated
  • 2 tsp salt
  • 1/4 cup (60ml) olive oil
  • 1 Coles Bakery Sesame French Stick*, sliced, toasted

Basil oil

  • 1 bunch basil, leaves picked
  • 1 cup (250ml) olive oil
    Description

    Perfect as a side or a starter, this whipped ricotta toast recipe is a great dish to kick off your next dinner party. A drizzle of homemade basil oil adds the finishing touch.

    Method
    1. Step 1

      To make the basil oil, cook the basil in a small saucepan of boiling water for 2 mins. Use a slotted spoon to transfer basil to a bowl of iced water to refresh. Drain well. Use your hands to squeeze basil to remove excess water. Pat dry with paper towel. Place the basil and oil in a food processor and process until smooth. Transfer to an airtight container and place in the fridge overnight to develop the flavours.
    2. Step 2

      Line a sieve with muslin or a clean Chux cloth and place over a bowl. Strain the oil mixture through the sieve into a sterilised jar. Discard the solids. Reserve 1 tbs basil oil for the peach panzanella salad.
    3. Step 3

      Use an electric mixer to beat the ricotta, lemon rind and salt in a bowl until smooth. Beating constantly, add the oil in a thin, steady stream and beat for 3-4 mins or until mixture is pale and creamy. Reserve half the ricotta mixture for the mixed pea salad.
    4. Step 4

      Place the remaining ricotta mixture in a piping bag fitted with a 1cm plain nozzle. Pipe ricotta mixture over the toast. Place on a serving platter. Drizzle with basil oil and serve immediately.

      *Selected stores only