Whipped Ricotta with Stonewall Kitchen's Topping

Ingredients: 

• 1 cup whole milk ricotta

• 1 tablespoon Olivelle Marrakech Moroccan Extra Virgin Olive Oil (plus more for serving)

• Available in Store

• ½ teaspoon Olivelle Peruvian Pink Salt (or more to taste)

• ¼ teaspoon ground black pepper

• Top with either Stonewall Kitchen Fig & Ginger Jam or Stonewall Kitchen Sugar Plum Jam

Directions: 

Add ricotta, Olivelle Marrakech Moroccan Extra Virgin Olive Oil, salt & pepper to a bowl. Whip with a whisk vigorously for about 2 minutes, or until the ricotta becomes light & fluffy. Taste and adjust seasoning as needed. 

Top with your choice of Stonewall Kitchen's Jam or Jelly! We loved using the Fig & Ginger Jam.

Tools We Used: 

• OXO 9" Whisk

• Finamill Battery Operated Salt & Pepper Grinder

• With FinaMill each spice is kept in its own convenient pod, a FinaPod, made of durable plastic, making it ready when you are with a single click. You only need one FinaMill, then a separate FinaPod for each of your peppercorns and spices.