Whipped Ricotta with Olive Oil (Printable)
Light, airy ricotta blended with olive oil and seasonings for an effortless Italian appetizer.
# What You’ll Need:
→ Dairy
01 - 1 cup whole-milk ricotta cheese
→ Oils & Seasonings
02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
05 - Zest of 1 lemon
06 - 1 tablespoon honey
07 - 2 tablespoons chopped fresh herbs (basil, chives, or parsley)
08 - Crushed red pepper flakes
# Directions:
01 - Place the ricotta cheese in a medium mixing bowl. Using a hand mixer or a whisk, beat the ricotta on medium-high speed for 2–3 minutes until very smooth, light, and fluffy.
02 - Add olive oil, salt, and pepper. Mix until incorporated.
03 - Taste and adjust seasoning as desired.
04 - Transfer whipped ricotta to a serving bowl. Top with lemon zest, honey, fresh herbs, and a drizzle of olive oil, if using.
05 - Serve immediately with toasted bread, crackers, or fresh vegetables.
# Expert Suggestions:
01 -
- It turns a humble tub of ricotta into something that tastes like it came from a Roman trattoria with zero cooking required.
- The contrast of creamy cheese against a shard of toasted bread with a drizzle of honey is the kind of simplicity that makes guests think you trained in Italy.
02 -
- If your ricotta looks watery, drain it in a fine mesh strainer for fifteen minutes before whipping or you will end up with a soupy mess.
- A hand mixer produces the fluffiest result but a whisk works beautifully if you put your arm into it and accept the mini workout.
03 -
- Swooping the finished ricotta with the back of a spoon before adding toppings creates little pools that collect the honey and olive oil in the most satisfying way.
- If you want to impress someone, warm the bread slightly so the ricotta barely melts on contact.