Whipped Ricotta Olive Oil (Print Version)
Fluffy, creamy ricotta whipped with olive oil and seasonings. Ready in 10 minutes.
# What You'll Need:
→ 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 - 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, to taste
# How to Make It:
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 to 3 minutes until very smooth, light, and fluffy.
02 - Add the olive oil, kosher salt, and black pepper. Continue mixing until fully incorporated and creamy.
03 - Taste the whipped ricotta and adjust the salt and pepper as desired.
04 - Transfer the whipped ricotta to a serving bowl. Top with lemon zest, a drizzle of honey, chopped fresh herbs, crushed red pepper flakes, and an extra drizzle of olive oil, if using.
05 - Serve immediately with toasted bread, crackers, or fresh vegetables for dipping.
# Expert Advice:
01 -
- It transforms a humble tub of ricotta into something that tastes like it came from a fancy restaurant with almost zero effort.
- The creamy texture pairs with practically anything you have in your pantry, from crusty bread to raw carrots.
02 -
- Drain your ricotta in a fine mesh strainer for fifteen minutes if it seems watery, because excess moisture turns the spread soupy instead of luscious.
- The texture changes after refrigeration and becomes dense, so always whip it right before serving for maximum fluffiness.
03 -
- Spend a few extra dollars on fresh ricotta from a deli or Italian market, as the texture and flavor blow supermarket brands out of the water.
- A final drizzle of your best olive oil right before serving creates a glossy pool that looks stunning and tastes incredible.