Whipped Ricotta, a very simple yet surprising preparation, perfect for those looking for a delightful idea for an appetizer or an elegant starter to prepare in just a few minutes.
It is made with a few ingredients, but the final texture is so velvety and airy that it almost resembles a savory mousse.
You can serve this whipped ricotta with pistachios and honey on toasted bread, crostini, focaccia, or with raw vegetable sticks for a lighter option. It’s a great summer recipe, but it’s perfect in all seasons: versatile and quick, it also pairs well on a mixed platter for an appetizer with friends.
Preparing it is really a breeze, but the result is truly gourmet. An original way to bring a simple ingredient like ricotta to the table, transforming it into a refined and delicious cream.
At the end of the recipe, in the FAQ section, I’ve answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 96.80 (Kcal)
- Carbohydrates 3.67 (g) of which sugars 3.50 (g)
- Proteins 3.74 (g)
- Fat 7.75 (g) of which saturated 3.55 (g)of which unsaturated 1.51 (g)
- Fibers 0.11 (g)
- Sodium 97.44 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Whipped Ricotta
- 9 oz cow's milk ricotta
- 1.35 tbsp extra virgin olive oil
- 2 tsps honey
- 1 tbsp lemon zest
- to taste salt
- to taste black pepper
- to taste pistachio crumbs
Tools
- Blender
- Lemon Grater
Whipped Ricotta Recipe
Start the preparation of the whipped ricotta by placing the well-drained cow’s milk ricotta in the blender’s cup.
Add salt and black pepper.
Continue with the zest of an untreated lemon.
Also add the extra virgin olive oil.
Blend the ricotta for a couple of minutes or until it has the consistency of a mousse.
Transfer the ricotta cream to a bowl and flatten it with the back of a spoon.
Finish the preparation by adding the honey and extra virgin olive oil.
Add pistachio crumbs to taste.
Immediately bring the whipped ricotta to the table.
Whipped Ricotta: the clever idea for the perfect appetizer
Consult this section to clarify your doubts. If you do not find the answer to your question, comment or write to me using the form below.
Also try the Cashew Spread.
FAQ (Questions and Answers)
Can I use sheep’s milk ricotta instead of cow’s milk ricotta?
Yes, but the flavor will be more pronounced. If you love stronger tastes, you can also use sheep’s or goat’s milk ricotta, making sure to choose one that is well-drained and creamy.
How can I serve whipped ricotta?
It’s perfect spread on toasted bread, focaccia, crostini or served as a dip with raw vegetables. It can also be a base for canapés, finger foods or to accompany light main courses.
Can I flavor it differently?
Of course! Besides lemon, you can use orange zest, aromatic herbs (like thyme or mint), a pinch of chili pepper or even a grating of parmesan for a more flavorful touch.
Also try the Pepper and Robiola Cream.
For questions, curiosities or if you wish to collaborate with me, use the contact form below:
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