Whipped Ricotta
Total Time
10 mins
Prep Time
10 mins
Rating
4.82 out of 5 stars
(16)
Ingredients
8 servings
- 2 cups whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- Honey
- Lemon zest
- Fresh thyme leaves
- Flakey sea salt
- Grilled baguette or Crostini
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Preparation
Step 1
In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
Step 2
Transfer to a serving dish and top with a drizzle of olive oil, honey, lemon zest, thyme, and flakey sea salt. Serve with grilled baguette or crostini.
Step 3
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Chef's notes
Store whipped ricotta for up to 4 days in an airtight container in the fridge. If any liquid separation occurs, just stir the dip back together before serving.
Make whipped ricotta toast with creative toppings like honey, lemon, fresh herbs, roasted tomatoes, or pickled radishes.
Serve it under roasted vegetables or add a dollop to a grain bowl.
Use it as an omelette filling with a sprinkle of fresh herbs.
