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
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.
Story
What beautiful photos! I do a similar crostini ripped with a little pink salt. So pretty and simple.
Jenna
This looks great! Really looking forward to trying this recipe out.
anna @ annamayeveryday
I have never whipped ricotta but looking at this I think I should. What a great thing to have on toast….
Renee @ Awesome on $20
I think I have some left over ricotta in my fridge and more eggs than I know what to do with from my pet chicken. I’m totally on board!
Amanda @ Once Upon a Recipe
you are a classy lady, joy. this whipped ricotta + a good baguette = heaven.
Caitlin M
We made something very similar in college, but add fresh thyme and minced garlic (was it roasted garlic? Now I can’t remember) to the ricotta mixture, and instead of drizzling olive oil we drizzled honey over it. The salty, creamy cheese, herby thyme, sour lemon, zingy garlic, and sweet honey were (and are!) just killer together!
Thanks for reminding me of such a great dish.
Bianca @ Confessions of a Chocoholic
I love whipped ricotta. Or ricotta in general :) I also like eating it spooned on top of golden toasts, with another drizzle of olive oil, salt, pepper, and chili pepper flakes. Adding lemon is a great idea!
Kristin @ FoodFash
I recently tasted whipped ricotta (with truffle oil) for the first time and it was AMAZING! The most simple thing we ordered, but quite possibly the best thing we ordered. I’ll have to make this the next time I have a dinner party!
McKel Hill, MS, RD, LDN | Nutrition Stripped
Contantly amazed at your photography, you have such skills in the kitchen and behind a lens. I also recently found you were on Instagram, I’m @nutritionstripped, hope to see you around!
Shikha
This reminds me of burrata, but the make-at-home version!
joelle (on a pink typewriter)
Love that first photo! And ricotta, obvi.
J.S. @ Sun Diego Eats
whipped ricotta is lovely, it becomes so much smoother! whipped ricotta with black truffles eaten on hot bread with honey is nothing short of magical.
Sini
Immediately bookmarked. I’ve read about whipped ricotta before but already forgot about it. Have to make it soon!
Leah
Your images are amazing! So gorgeous. Looks delicious too. Perfect appetizer for a fall get together!