Whipped Ricotta (Printable Version)
Light and fluffy ricotta spread, seasoned with olive oil, lemon zest, and cream. Ideal for serving with crostini or as a dip.
# What You'll 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 (optional)
07 - 1 tablespoon honey or hot honey
08 - 1 tablespoon chopped fresh herbs (basil, chives, or parsley)
09 - Cracked black pepper to taste
10 - Flaky sea salt to taste
11 - Toasted bread or crostini, for serving
# Directions:
01 - Place the drained ricotta cheese and heavy cream in a large mixing bowl.
02 - Using a hand mixer or whisk, beat the ricotta on high speed for 2 to 3 minutes until the mixture is light, smooth, and fluffy.
03 - Add the extra-virgin olive oil, sea salt, freshly ground black pepper, and lemon zest, mixing gently until just incorporated.
04 - Taste the whipped ricotta and adjust the salt, pepper, or lemon zest as needed to suit your preference.
05 - Transfer the whipped ricotta to a serving bowl. If desired, drizzle with honey, sprinkle with chopped fresh herbs, and finish with cracked black pepper and flaky sea salt.
06 - Serve immediately with toasted bread or crostini, or cover and refrigerate until ready to use.
# Expert Hints:
01 -
- It takes exactly the length of one song to make, and you will look like you tried much harder than you did.
- The texture transforms humble ricotta into something that feels almost dessert like, yet works beautifully alongside savory spreads.
02 -
- Undrained ricotta will leave you with a watery mess, so let it strain in a cheesecloth for at least thirty minutes beforehand.
- Overwhipping past four minutes can actually make the texture grainy instead of smooth, so watch closely.
03 -
- If your ricotta tastes bland straight from the container, a teaspoon of lemon juice and an extra pinch of salt will wake it up instantly.
- Serving the bowl on a wooden board with olives, prosciutto, and grapes turns a simple dip into a whole appetizer spread.