Description
Whipped Ricotta is a light, creamy spread made by blending whole milk ricotta with olive oil, lemon juice, and sea salt until smooth and airy. Served with honey, lemon zest, fresh thyme, and flaky sea salt, it pairs perfectly with grilled baguette or crostini for a delightful appetizer or snack.
Ingredients
Scale
Main Ingredients
- 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
For Serving
- Honey, for drizzling
- Lemon zest, for garnish
- Fresh thyme leaves, for garnish
- Flaky sea salt, for sprinkling
- Grilled baguette or crostini, for serving
Instructions
- Prepare the Ricotta Mixture: In a food processor, combine the ricotta cheese, extra-virgin olive oil, fresh lemon juice, and sea salt. Process the ingredients for 1 to 2 minutes until the mixture becomes light, smooth, and whipped to a creamy consistency.
- Transfer and Garnish: Spoon the whipped ricotta into a serving dish. Drizzle extra olive oil over the top, then add a generous drizzle of honey. Garnish with fresh lemon zest, thyme leaves, and sprinkle with flaky sea salt to enhance flavors.
- Serve: Serve the whipped ricotta alongside grilled baguette slices or crispy crostini to enjoy as a delicious appetizer or snack.
Notes
- Use whole milk ricotta for the creamiest texture; part-skim ricotta may result in a less smooth spread.
- Adjust lemon juice and salt to taste for a balanced flavor.
- This recipe is best served fresh but can be refrigerated for up to 2 days.
- For a nutty flavor, consider substituting a portion of the olive oil with toasted walnut oil.
- Grilling the bread enhances flavor and texture, but toasted bread can be used as an alternative.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 25 mg
