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.
Louise Reynolds
Eating this right now! Totally amazing texture. Luscious.
Micah Rose
I’ve made this recipe twice. And I change it a teensy bit. I always add a teensy bit (2 cloves) of garlic. People rave. It’s become a party favorite. Anytime I bring something else, people complain that I should ONLY bring the whipped ricotta from now on. Great recipe! :)
actinglikeachef
This was super easy and super delicious! My dad smoked salmon and it went great with the whipped ricotta!
https://actinglikeachef.wordpress.com/2013/12/31/thanksgiving-2013-appetizers/
Ali
I love ricotta spread on bread–it’s so delicious. Next time try using fresh ricotta and you’ll love it even more. It’s exponentially better than the tub stuff. Enjoy :)
Angie | Big Bear's Wife
that Whipped Ricotta with the toast and hard boiled eggs! Whoa! That looks so, so good!
Beth Young
After living in Italy for 2 years I’ve never come across something like this! Looks fab, will definitely be trying it out on my Italian friends!
JJ @ My Chicken Fried LIfe
On a recent date night we enjoyed whipped ricotta with honeycomb. Thanks for the encouragement that I could recreate that deliciousness at home! Can’t wait to give this a try!