Ingredients
Blueberry, Balsamic and Ricotta Spread - Completed
- 1,110g of Ricotta Spread
- 210g of Blueberry Balsamic Compote
- 30g of toasted pistachio, chopped
Ricotta Blueberry Spread
- 1,154.74g of ricotta
- 21.38g of olive oil
- 18.33g of salt
- 7.33g of dehydrated lemon peel granules
- 4.89g of dehydrated lemon juice
- 3.67g of dried basil
- 3.67g of chives, dried
- 3.67g of parsley, dried
- 3.67g of black pepper
- 3.67g of roasted garlic
Blueberry Balsamic Compote
- 238.08g of IQF blueberries
- 87.43g of balsamic vinegar
- 37.03g of olive oil
- 34.29g of sugar, granulated
- 28.80g of honey
- 10.82g of Pectin
- 8.23g of salt
- 1.65g of garlic powder
- 1.65g of onion powder
- 1.19g of black pepper, 38 grind
- 0.43g of Ground Thyme
- 0.41g of Ground Rosemary
Instructions
Procedure: including prep, cooking, assembly, finishing
- Portion 185g of ricotta mixture into a 12 ounce serving container
- Using a spoon, clear a 1″ deep divot in the middle of the cheese
- Fill the divot with 35g of blueberry balsamic compote
- Dust the entire container with chopped pistachios
Ricotta Spread
- Whip ricotta in stand mixer with paddle until it lightens in texture
- Add all other ingredients and mix briefly, > 1 minute
- Portion 185g per container, pressing a divot in the middle to hold compote
Blueberry Balsamic Compote
- Bring all ingredients except pectin to a simmer
- Cook mixture for 30 minutes
- Add pectin and cook for an additional 15 minutes
- Pour mixture into a hotel pan and place in refrigerator until completely cooled
Recipe Tip
This mixture has a tendency to scorch. Using a rubber spatula, frequently stir and keep any hot spots from collecting in the pan.
Items needed: including equipment, smallwares, etc
1 – 12 ounce shallow dish for serving
About This Recipe
A lightly sweet and tangy vibrant spread for toasts and crackers or for dipping. The perfect addition to a gourmet cheese platter!