Ricotta and sun-dried tomato cream, a very simple naturally gluten-free recipe, perfect to eat on its own but also fantastic as a pasta topping!
The ricotta, with its soft texture and delicate flavor, perfectly complements the sweet and bold taste of sun-dried tomatoes. The almonds add a crunchy note and a slightly toasted flavor, while the basil gives freshness and aroma to the dish.
This cream can be served as an appetizer on toasted bread crostini or as a pasta sauce, or used as a filling for rolls or canapés. Its versatility makes it an excellent choice to enrich many dishes, adding a touch of flavor and sophistication.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or curiosities, leave a comment or use the dedicated contact form.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Sun-Dried Tomato Cream
- 1 1/2 cups ricotta
- 1/4 cup blanched almonds
- 10 sun-dried tomatoes in oil
- 2 sprigs basil
- 1 clove garlic
- 1 1/2 tbsps extra virgin olive oil
- to taste black pepper
- to taste salt
Tools
- Blender
Recipe for Ricotta and Sun-Dried Tomato Cream
Start the preparation of the Ricotta and Sun-Dried Tomato Cream by soaking the almonds in hot water for a couple of hours.
Alternatively, you can boil them for 10 minutes.
Let the ricotta drain for about 30 minutes.
Place the drained ricotta, almonds, sun-dried tomatoes, and washed and dried basil in a blender.
Continue the preparation with one garlic clove cut in half and with the core removed.
Season with salt and freshly ground black pepper.
Finish with a generous drizzle of extra virgin olive oil.
Blend until you get a fairly smooth and soft cream. If necessary, you can add some of the almond water.
Transfer the Ricotta and Sun-Dried Tomato Cream into a small bowl and enjoy it immediately or use it for other recipes.
Ricotta and Sun-Dried Tomato Cream
Consult this section to clear your doubts, if you can’t find the answer to your question comment or write to me using the form below.
Try also the Arugula and Almond Pesto.
How long does it last?
Store this cream in the refrigerator in an airtight container for no more than 3 days.
In the freezer (portioned in the ice cube tray) it lasts for about 2 months.Can I replace almonds with cashews?
Sure, but still soften them.
Can I use sun-dried tomatoes not in oil?
Yes, but you have to rehydrate them in hot water for about an hour.
Can I season with the oil from the sun-dried tomatoes?
Certainly, the cream will be even more flavorful!
With sun-dried tomatoes, I also made Sun-Dried Tomato Hummus!
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