Whipped Ricotta with Olive Oil (Printer-friendly)

Fluffy ricotta blended with olive oil creates a creamy spread, ideal for bread or vegetables.

# What You Need:

→ Dairy

01 - 1 cup (250 g) whole-milk ricotta cheese

→ Oils & Seasonings

02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - 1/2 teaspoon kosher salt
04 - 1/4 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

# 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 2–3 minutes until very smooth, light, and fluffy.
02 - Add olive oil, salt, and pepper. Mix until fully incorporated.
03 - Taste and adjust seasoning as desired.
04 - Transfer the whipped ricotta to a serving bowl. Top with lemon zest, honey, fresh herbs, and a drizzle of olive oil, if using.
05 - Serve immediately with toasted bread, crackers, or fresh vegetables.

# Expert Tips:

01 -
  • It transforms a humble tub of ricotta into something genuinely impressive with almost zero effort.
  • The texture is so silky and cloud light that people always assume you did something complicated.
  • It pairs with practically anything you already have in your kitchen.
02 -
  • Cheap watery ricotta will break your heart here so splurge on a brand that lists only milk, salt, and an enzyme on the label.
  • If your ricotta seems wet, drain it in a fine mesh strainer for fifteen minutes before whipping and the texture will improve dramatically.
03 -
  • If you only have a fork and some determination, you can achieve a similar texture by pressing the ricotta through a sieve before beating it vigorously by hand.
  • The swooping technique with the back of a spoon is not just for looks because those little ridges hold the olive oil and honey in perfect pools.

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