Whipped Ricotta with Olive Oil (Printable)
Fluffy, creamy ricotta whipped with olive oil for a luxurious spread perfect for appetizers or snacking.
# 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 - 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
# Steps:
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 Tips:
01 -
- It takes exactly ten minutes from fridge to table and tastes like something you would order at a restaurant for sixteen dollars.
- The texture transforms everyday ricotta into something so silky and luxurious that people will assume you did far more work than you actually did.
02 -
- Low fat ricotta will leave you with something grainy and watery so always reach for the full fat version.
- If your ricotta seems wet, drain it in a fine mesh strainer for fifteen minutes before whipping and the texture will improve dramatically.
03 -
- Whip longer than you think you need to because the texture keeps improving and most people stop too soon.
- Warm the ricotta slightly by letting it sit out for ten minutes before whipping and it will come together much faster and smoother.