Whipped Ricotta Spread (Print View)
Light, creamy ricotta whip seasoned with olive oil and lemon zest. Perfect for spreading on crusty bread or serving as a dip.
# What You Need:
→ Dairy
01 - 1 cup (250 g) fresh ricotta cheese, drained
02 - 2 tablespoons heavy cream
→ Seasonings
03 - 1 tablespoon extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon lemon zest
→ Garnish
07 - 1 tablespoon honey or hot honey
08 - 1 tablespoon chopped fresh herbs (basil, chives, or parsley)
09 - Cracked black pepper
10 - Flaky sea salt
11 - Toasted bread or crostini, for serving
# How-To Steps:
01 - Place the ricotta cheese and heavy cream in a large mixing bowl.
02 - Using a hand mixer or whisk, beat the ricotta on high for 2-3 minutes until light, smooth, and fluffy.
03 - Add olive oil, salt, pepper, and lemon zest, mixing until just incorporated.
04 - Taste and adjust seasoning if needed.
05 - Transfer whipped ricotta to a serving bowl. If desired, drizzle with honey, sprinkle with chopped herbs, additional black pepper, and flaky sea salt.
06 - Serve immediately with toasted bread or crostini, or refrigerate, covered, until ready to use.
# Expert Hints:
01 -
- It takes exactly ten minutes from fridge to table, which makes it the ultimate last minute appetizer that still feels intentional and elegant.
- The texture is impossibly light and creamy, and people genuinely cannot believe it is just ricotta.
02 -
- Skimping on ricotta quality is the fastest way to end up with a grainy, bland result, so spend a little extra on the good stuff.
- Overmixing once the seasonings go in will knock the air out, so fold gently and stop as soon as everything looks uniform.
03 -
- If your ricotta feels particularly wet, spread it on a sheet of cheesecloth and let it drain over a bowl in the fridge for an hour before whipping.
- A teaspoon of lemon juice added at the end adds a tangy brightness that makes people ask what your secret ingredient is.