The Kitchen · Small Plates
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
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