The Kitchen · Little Dishes
Whipped Ricotta
From The Kitchen
The Italian cousin to whipped feta, ricotta blended until it's light as a cloud, brightened with lemon and finished with honey. Five minutes to something that feels special.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 cup whole-milk ricotta
- 2 tablespoons extra virgin olive oil, plus more to serve
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey, plus more to drizzle
- ¼ teaspoon sea salt
- Freshly ground black pepper
Method
- Blend the ricotta, olive oil, lemon juice and zest, honey and salt in a food processor until completely smooth and fluffy, 30 to 60 seconds.
- Spread into a shallow bowl, swooshing the top.
- Drizzle with olive oil and a little more honey, and crack over black pepper.
Storage: Keeps 4 to 5 days refrigerated. Bring to room temperature before serving so it spreads.
Serve it with
- Toasted bread or crostini
- Under roasted vegetables
- With figs and honey
- On a board with olive tapenade
Gina's tip
Whole-milk ricotta whips creamier than part-skim, and a food processor is what gives you that cloud texture.
Coach's Note
A bowl of this with good bread and it feels like you've made something, even on a night you didn't feel like cooking.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina