Ina Garten’s Whipped Ricotta with Fig Jam & Grilled Bread 

Whipped Ricotta with Fig Jam & Grilled Bread

• 3 cups fresh ricotta (24 ounces)
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• ¼ cup very mild olive oil
• Good fig jam
• 6 large (1/2-inch-thick) slices country bread, grilled or toasted

• Place the ricotta, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper in the bowl of a food processor fitted with the steel blade.
• Pulse six times.
• With the food processor running, slowly pour the oil down the feed tube and process for about 30 seconds, just until the mixture is thick and smooth.
• Transfer the ricotta mixture to a bowl, spoon the fig jam into a second bowl, and serve with grilled bread.

• Food processor fitted with the steel blade.