Parmesan Whipped Ricotta with Garlic Parmesan Toasted Breadsticks

Name: Whipped Ricotta and Garlic Toasts
Prep time: 45 min
Cook time: 15 min
Total time: 180 min
Ingredients: 15 ounces whole milk ricotta cheese; 1/2 cup Kraft Grated Parmesan Cheese; 2 tablespoons extra virgin olive oil; 1 teaspoon fresh lemon zest; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/8 teaspoon Freshly cracked black pepper (or to taste); 1 loaf ciabatta bread; 1/2 cup 1 stick unsalted butter (melted); 1/3 cup Kraft Grated Parmesan Cheese; 3 cloves garlic (finely minced); 1 tablespoon fresh parsley (finely chopped); 1 teaspoon fresh thyme leaves; 1/2 teaspoon Italian seasoning; Pinch of kosher salt; Extra olive oil (as needed for skillet toasting); Extra Kraft Grated Parmesan Cheese; Fresh parsley or thyme; Extra virgin olive oil; Freshly cracked black pepper

To make the whipped ricotta, add the ricotta, Kraft Parmesan cheese, olive oil, lemon zest, lemon juice, salt, and black pepper to a food processor. Blend for 1 to 2 minutes until smooth, creamy, and fluffy. Scrape down the sides as needed. Taste and adjust seasoning. If making the sweater pattern topper (this recipe makes one), use a spatula to spread a 6"x6"x1/4" thick amount on to your silicone sweater mold. Freeze for two hours or until firm and refrigerate the remaining whipped ricotta.

When ready to serve the ricotta, prepare the bread right beforehand. Slice the ciabatta into thick, approximately 2-inch-wide sticks. Set aside.

Make the garlic Parmesan herb butter. In a small bowl, combine the melted butter, Kraft Parmesan cheese, minced garlic, parsley, thyme, Italian seasoning, and a pinch of salt. Mix until evenly combined.

Dip each bread stick into the garlic Parmesan herb butter and lay in a skillet on low-medium heat and grill until toasted on all sides.

Toast in a skillet. Heat a large skillet over medium-low heat. Place the breadsticks buttered side down and cook for 2 to 4 minutes until golden brown and crispy, flipping, as each side turns crispy. Work in batches if needed, adjusting the heat to prevent the garlic and Parmesan from burning.

Spoon the whipped ricotta into a shallow serving bowl or coupe glass. Remove the frozen ricotta mold from the freezer and carefully peel off the silicone. Place the ricotta on parchment paper and use a round cookie cutter that matches the exact size of your serving dish to cut the circle. I used a mini blow torch to heat the bottom of my cookie round so it would cut through the frozen ricotta immediately before it all came to room temp. You could also run hot water over the cookie cutter as well. Be careful not to force down on your cookie cutter as you may shatter the frozen ricotta. Place the frozen patterned ricotta round over the remaining whipped ricotta and let everything come to room temperature.

Finish with a drizzle of olive oil, honey fresh herbs, and cracked black pepper. Arrange the warm garlic Parmesan toasts alongside the whipped ricotta and serve immediately.