Creamy Whipped Ricotta Spread (Printable)
Silky ricotta whipped with olive oil until fluffy, finished with zesty lemon and fresh herbs.
# What You’ll Need:
→ Dairy
01 - 1 cup (250 g) whole-milk ricotta cheese
→ Oils & Seasonings
02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - ½ teaspoon kosher salt
04 - ¼ 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
# How To Make:
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 takes exactly the amount of time you need to toast a baguette, which is to say almost no time at all.
- People will assume you did something complicated when all you did was whip cheese and drizzle olive oil on top.
02 -
- Cheap ricotta tastes like nothing and no amount of whipping will fix it so spend a little extra on a brand you would eat plain from a spoon.
- If the ricotta seems wet, drain it in a fine mesh strainer for ten minutes before whipping or you will end up with something closer to soup than spread.
03 -
- If you want to really impress someone, use a piping bag to swirl the whipped ricotta onto crostini for individual servings that look like they came from a catering tray.
- The single best upgrade is finishing with a generous pour of your nicest olive oil right before serving because it pools in the ridges and tastes incredible with every bite.