The Bologna and Ricotta Mousse is a basic preparation, fresh, very quick to make, very tasty, perfect to pair with canapés or crostini, vol-au-vents, to spread on sandwich bread or to dress pasta. It is no-cook and really convenient, practical, versatile, and can be prepared at the last minute. I didn’t add salt to this mousse because I used grated pecorino which is already salty. But if you want you can add salt and pepper. To finish, you can decorate with chopped pistachios. It still has a delicate flavor and is very creamy. In my opinion, this mousse is perfect to bring to the table during Christmas holidays, as an appetizer, in a holiday buffet. If you like mousses, pestos, or dressings, you can also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients to prepare Bologna and Ricotta Mousse
- 9 oz Bologna with pistachios
- 9 oz Ricotta
- 1 tbsp Pecorino Romano (grated)
- 3 tbsp Whole milk
Tools
- Mixer
- Spoon
- Knife
Steps to make Bologna and Ricotta Mousse
To prepare the Bologna and Ricotta Mousse, first take a mixer with blades, pour the ricotta inside, if you see it is too liquid, drain it well first, then in the mixer along with the ricotta add the Bologna, I used sliced Bologna with pistachios, I cut it into pieces. Then add 1 tablespoon of grated Pecorino Romano and 3 tablespoons of whole milk to make the mousse creamier.
The mousse is no-cook and is already ready to be enjoyed. If you want, you can then add chopped pistachios on top. Perfect to pair with canapés, vol-au-vents, to spread on sandwiches, or to dress a plate of pasta.
Storage and Tips
You can store the mousse in the refrigerator for a maximum of 1 day.
If you don’t like pecorino, you can use grated parmesan.
If you want, you can use liquid cream instead of whole milk.
