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This twist on the popular whipped feta is elevated with finely grated Parmigiano-Reggiano, creamy heavy cream, and ricotta. The luxurious, airy spread boasts the mature cheese’s zesty taste and a smooth, velvety texture. Spread it on crostini and top with a drizzle of balsamic reduction, a splash of olive oil, and a sprinkle of flaky sea salt.
Ingredients:
– 1/2 cup heavy cream
– 1/2 cup ricotta cheese
– 2 oz. finely shredded Parmigiano-Reggiano cheese
– Crostini, crackers, or bread slices
– 1 tablespoon balsamic glaze (optional)
– Fresh basil leaves (optional)
Instructions:
1. In a chilled bowl, whisk the cream until it reaches medium-stiff peaks (the peaks should curl slightly), about 5 to 7 minutes.
Test Kitchen Tip: A cold bowl helps keep the cream’s fat cool, ensuring a light and airy texture.
2. Stir in the ricotta until well combined, then add the Parmigiano-Reggiano and beat until fully incorporated. Store the mixture in an airtight container in the refrigerator for up to 3 days.
Serve by dolloping the mousse onto crostini. For extra flair, add a drizzle of balsamic glaze and a few drops of extra virgin olive oil. Finish with a sprinkle of sea salt and freshly cracked black pepper. For an extra touch, garnish with basil leaves. This recipe yields approximately 1 3/4 cups of mousse.
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to your daily dietary needs. A 2,000-calorie diet is commonly used as a guideline for nutritional advice.
