Whipped Ricotta with Balsamic Marinated Mushrooms – Easy Gourmet Appetizer Recipe
Whipped ricotta with balsamic marinated mushrooms is a creamy, savory appetizer that’s as elegant as it is delicious. Smooth ricotta is whipped until airy, then topped with tangy balsamic mushrooms and fresh herbs. Perfect for dinner parties, holiday entertaining, or serving with crusty bread as a sophisticated starter.
Equipment
- Food processor or hand mixer
- Mixing bowls
- Whisk
- Cutting board & knife
- Serving platter
Ingredients
- 1 ½ cups ricotta cheese
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tsp lemon zest
- ½ tsp salt
- 8 oz mushrooms (button or cremini), blanched or roasted
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh parsley or thyme, chopped
- Salt & pepper, to taste
- Crusty bread or crostini, for serving
Instructions
- Whip Ricotta: Blend ricotta, olive oil, lemon zest, and salt in a food processor until smooth and airy.
- Prepare Mushrooms: Blanch or roast mushrooms until tender. Drain well to remove excess moisture.
- Make Marinade: Mix balsamic vinegar, garlic, olive oil, herbs, salt, and pepper in a bowl.
- Marinate Mushrooms: Toss mushrooms in marinade and chill for at least 30 minutes.
- Assemble Dish: Spread whipped ricotta on a serving platter. Top with marinated mushrooms.
- Finish & Serve: Garnish with parsley and drizzle olive oil. Serve with crusty bread or crostini.
Notes
- Drain ricotta if watery for a smoother texture.
- Taste marinade before adding mushrooms to balance acidity.
- Chill mushrooms for at least 30 minutes for maximum flavor.
- Use roasted garlic for a mellow, nutty variation.
- Try vegan cashew cream as a dairy-free alternative.