Whipped Ricotta (Printable version)
Fluffy, creamy ricotta whipped with olive oil and seasonings. An elegant 10-minute spread for bread, crackers, or crudités.
# List of ingredients:
→ Dairy
01 - 1 cup whole-milk ricotta cheese (about 250 g)
→ 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 fully 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 Advice:
01 -
- It transforms a humble tub of ricotta into something that feels genuinely indulgent, the kind of spread that disappears before dinner even starts.
- Ten minutes and zero cooking mean you can pull this together while your guests are still taking off their coats.
02 -
- Cheap ricotta often hides excess moisture, so if your cheese looks wet, drain it in a fine mesh sieve for fifteen minutes before whipping or you will end up with a soupy mess.
- The texture changes if you refrigerate it after whipping, so if you must make it ahead, let it come to room temperature and give it a quick stir before serving.
03 -
- If you want the smoothest possible result, pass the ricotta through a fine mesh sieve before whipping, a step that takes two extra minutes but yields a texture closer to silk than anything from a tub.
- Warm your bread in the oven while you whip the cheese so everything comes together at the same perfect temperature.