Whipped Ricotta Spread (Printable)
A smooth, creamy spread made with fresh ricotta and heavy cream, lightly seasoned with olive oil, lemon zest, and herbs.
# What You’ll Need:
→ Dairy
01 - 1 cup fresh whole-milk ricotta cheese, drained
02 - 2 tablespoons heavy cream
→ Seasonings
03 - 1 tablespoon extra-virgin olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon lemon zest
→ Garnish
07 - 1 tablespoon honey or hot honey
08 - 1 tablespoon chopped fresh herbs (basil, chives, or parsley)
09 - Cracked black pepper to taste
10 - Flaky sea salt to taste
11 - Toasted bread or crostini for serving
# How To Make It:
01 - Place the drained ricotta cheese and heavy cream in a large mixing bowl.
02 - Using a hand mixer or whisk, beat the ricotta on high speed for 2 to 3 minutes until light, smooth, and fluffy.
03 - Add the olive oil, sea salt, black pepper, and lemon zest, mixing gently until just incorporated.
04 - Taste and adjust salt, pepper, or lemon zest as needed to suit your preference.
05 - Transfer the whipped ricotta to a serving bowl. Drizzle with honey, sprinkle with chopped fresh herbs, cracked black pepper, and flaky sea salt if desired.
06 - Serve immediately with toasted bread or crostini, or cover and refrigerate until ready to use.
# Expert Tips:
01 -
- It takes ten minutes and makes you look like you tried much harder than you did, which is the best kind of cooking.
- The texture transforms something humble into something that feels genuinely luxurious, and guests always ask what is in it.
02 -
- Draining the ricotta ahead of time is essential because wet ricotta will never whip properly and you will end up with something closer to soup than spread.
- Overmixing after adding the oil can make it greasy, so stop as soon as everything is incorporated.
03 -
- A pinch of garlic powder mixed into the ricotta is a quiet addition that people will notice without being able to identify, and it pairs especially well with the hot honey drizzle.
- If you want an even silkier texture, push the ricotta through a fine mesh sieve before whipping, which removes any grainy bits and makes the final result impossibly smooth.