Joy the Baker

Whipped Ricotta with lemon and olive oil

September 30, 2013


I guess some weekends are more about practically understanding the meaning of fun… and then keeping your head down and working your way through.  Like whoa.  That’s ok.  Some Wednesdays are more about doughnuts than emails, so I guess it all evens out down the line.

To ease my worky worky weekend, I made this Whipped Ricotta.  Its simplicity and creaminess surprised me!  Just to be sure I knew what I was getting into… I ate spoonfuls of whipped ricotta on toasted bread for Sunday breakfast and Sunday lunch.  I had to be sure.

I’m sure now.  I worked my way through.  Success!


Whipped Ricotta feels too good to be true.  It’s just dairy transformed, but it’s sooo good!

I tend to think of ricotta as the cheese I use to make lasagna (mostly because I’m small-minded and super-love lasagna).  I also totally into smashing ricotta into my Lasagna Grilled Cheese (yes, again with the lasagna).  Ricotta is a soft Italian cheese made from whey, acid, and heat.  The end product is a creamy, slightly textured (think: cottage cheese, but don’t freak out), and very mild in flavor.

When beaten, ricotta becomes delightfully smooth and fluffy. I added cream cheese to boost the creaminess. With a big pinch of sea salt and fresh cracked pepper, the cheese is totally on its way to appetizer status.  With good olive oil and lemon zest… I mean, you’re a total class act!

I like to spread generously on toasted baguette slices.  Make a lot.  It’s hard to share.  I also served these toasts with eggs and almonds.  There aren’t many food items that you can serve with both eggs and almonds… so let’s just go with it while we have the chance.

Whipped Ricotta with lemon and olive oil

makes 2 cups

Print this Recipe!

1/4 cup cream cheese, softened

2 cups whole-milk ricotta

2 tablespoons whole milk

coarse sea salt + fresh cracked black pepper + lemon zest + olive oil

toasted bread for serving

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable.  Stop the mixer and add ricotta and milk.  Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed.  Remove from the mixer and place in a bowl of platter.  Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil.  Serve with toasted bread and hard-boiled eggs.  

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