Heel’s Kitchen | Episode 2

This week on Heel’s Kitchen, Tracy is showing you how to make a cool and colorful whipped ricotta appetizer perfect for your next get together.

Whipped Ricotta Toast with Arugula and Tri-Color Tomatoes 

Crunchy, with the perfect blend of bright flavors and even brighter colors. Everyone will love these fun, fresh appetizers at your next gathering!  Bonus – super easy to make! Check out my latest recipe for whipped ricotta with arugula and tri-color tomatoes! – Tracy

Ingredients:

1 15oz Tub Whole Ricotta 
Zest of One Lemon
Pinch of Kosher Salt

2 Cups Arugula Tossed with Olive Oil

½ Cup Balsamic Vinegar

1 Tub Multi-Colored Cherry Tomatoes

1 Loaf of Ciabatta or French Bread

Directions:

Brush slices of crusty bread with olive oil 
Toast bread in oven 10 min at 400˚ or until lightly browned

Reduce 1/2 cup balsamic vinegar on low until becomes the consistency of syrup

Add zest of one lemon into mixing bowl with ricotta

Whip Ricotta until fluffy

Cut cherry tomatoes in half

Spread ricotta on toasted bread. Top with arugula and line with colored tomatoes

Drizzle reduced vinegar across the top

Add a pinch of Salt

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