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  • Alana Robin

Blistered Shishito Pepper & Whipped Ricotta Appetizer Recipe


I think it's pretty obvious that I love going out to eat, but know that it is cheaper and healthier to make my own food. Recently, when I have an amazing dish in a restaurant I try to think of how to make it at home. Today's recipe is a blistered shishito pepper and whipped ricotta appetizer that is inspired by one I had at Misi in Manhattan.


Ingredients for Shishito Peppers & Whipped Ricotta

  • Shishito Peppers (I get mine at Trader Joe's!)

  • Canola Oil

  • Lemon Juice

  • Part-Skim Ricotta

  • Red Pepper Flakes

  • Honey

Check out my full review of the restaurant that inspired this recipe, Misi.


Directions to Make Shishito Peppers & Whipped Ricotta

Blistered Shishito Peppers

  1. Put a little bit of canola oil (about 1 teaspoon) into a pan on high heat.

  2. Add in shishito peppers and flip once they start to blister (aka turn dark brown). Add a splash of lemon juice (about a 1/2 teaspoon) and let them sit.

Whipped Ricotta

  1. Place about 1/4 cup of ricotta into bowl and begin whipping with an electric mixer.

  2. Continue to whip for about one minute until the cheese looks fluffy and light.

  3. Plate the ricotta - sprinkle with red pepper flakes and drizzle with honey.

And just like that you have a great, healthy snack in just 10 minutes! I typically eat mine by dipping the peppers into the ricotta, but you can also eat it on toast for a more filling appetizer.

I love this recipe because it is so easy and only requires one pan. If you try to make it at home, please be sure to tag me, @alanarobina! I would love to see it. Also, comment below if you'd like to see more recipes like this.


XOXO,

Alana Robin