Creamy Almond Ricotta
Creamy Almond Ricotta is a really good spread on bread and has lots of uses in dishes like lasagnas, pastas and my favorite—on pizza.
It can be dressed up a little too with toasted almonds, a hit of grated nutmeg, lemon zest and black pepper.
The almonds need to be softened before making the ricotta to get the creamy consistency with a little nutty grainy texture left. You can put the almonds in a jar, pour boiling water over them and let sit for about an hour. They will be soft enough to blend to the right texture. Soaking the almonds overnight also works well. I do it both ways and there isn’t a noticeable difference in taste or texture. Try this creamy almond ricotta on the Swiss Chard & Creamy Almond Ricotta Pizza!
Tools Used in this Recipe
- 1 quart jar with lid
- Chef Knife
- Cutting Board
- lemon squeezer
- flexible spatula
- glass jar for storing (to hold 1 1/4 cups)