This Whipped Pumpkin Ricotta is the perfect savory appetizer for Fall entertaining!
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Last Fall, my wife had a conference in Montreal, Canada. Montreal is only a 3-hour drive from our house, so I decided to head up and meet her at the end of the conference. We spent the weekend roaming the city, and eating all sorts of delicious food!
If you’ve never been to Montreal, then it’s absolutely worth checking out. French is the dominant language, and the older part of the city (Old Montreal) is absolutely awesome. Between the language difference and incredible old buildings and narrow streets, you’ll swear that you’ve stepped into western Europe. It’s totally worth a weekend trip!
Montreal has earned a reputation as being somewhat of a foodie town, and I can totally see why! Between the iconic poutine (french fries topped with gravy and cheese curds) and the fire-baked bagels (yes, fire-baked!), we certainly had our fill of awesome food. But one of our favorites came from Olive + Gourmando, a charming little cafe located in Old Montreal. We noticed it had awesome reviews on Yelp, and we were certainly not disappointed. In fact, we went back there for lunch twice. Yes, we broke our rule about eating at the same place twice on vacation. But this place was just too good!
The 2nd day, the chef had added a couple new items for Fall, and one of them was Whipped Pumpkin Ricotta. This was definitely a new one to me, so we gave it a shot…and it was amazing! We split this as an appetizer over a glass of chardonnay, and all I could do was think about how to recreate this one back home. While I don’t have the exact recipe from Olive + Gourmando, I gotta say that this version of Whipped Pumpkin Ricotta is quite tasty.
With October just around the corner, pumpkin madness is about to reach a full frenzy. I love using pumpkin in desserts and baking, but this is a completely savory dip. I added a pinch of cinnamon to bring a depth of flavor, but there’s no sugar in here at all. If you’ve never had whipped ricotta, then you’ll be surprised at how easy it is to make. And if you’ve never had Whipped Pumpkin Ricotta, well then you are in for a treat!
Whipped Pumpkin Ricotta
- Using a countertop mixer fitted with the paddle attachment, add the ricotta, canned pumpkin, salt, cinnamon and lemon zest. Whip on medium-high for 1-2 minutes, or until mixture is smooth and light in texture.
- Transfer mixture into a serving dish. Top with black pepper, olive oil and roasted sunflower seeds (optional).
- Serve with toasted bread and crackers.