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Whipped Ricotta Verrine

SERVES: 8 • TOTAL TIME: 15 MINUTES

Ingredients:

  • 1 ½ cups Ricotta

  • 1 rockmelon

  • 250 g cherry tomatoes

  • 8 slices prosciutto

  • Olive oil for drizzling

  • Salt

  • Freshly ground black pepper

  • 1 bunch basil

Directions:

  1. Place ricotta in a food processor and blend for 1 to 2 minutes or until very smooth. Spoon a layer of whipped ricotta into the base of 8 short, wide glasses.

  2. Use a melon baller to scoop out balls from the rockmelon. Add 2 to 3 rockmelon balls to each glass on top of the whipped ricotta.

  3. Slice some of the cherry tomatoes in half and add a mix of whole and halved tomatoes to each glass.

  4. Add a rolled slice of prosciutto to each glass.

  5. Drizzle with a little olive oil, season with salt and pepper and garnish with basil leaves.

Download Recipe Here:

Whipped Ricotta Verrine
.pdf
Download PDF • 3.34MB

This recipe is featured in The BARN Magazine 2022:


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