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Whipped Ricotta

A creamy, cloud-like Italian spread made with fresh ricotta cheese and a few simple ingredients, perfect for appetizers or toppings.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 68 people
Course: Appetizer, Spread
Cuisine: Italian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh ricotta cheese drained if wet
  • 3 tablespoons heavy cream or whole milk
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • Zest of half a lemon
  • 2 tablespoons fresh herbs basil, mint, or dill, finely chopped
  • Optional: crushed red pepper flakes for heat

Equipment

  • Food processor or blender
  • Rubber spatula for scraping
  • Measuring spoons and cups
  • Serving bowl or plate
  • Zester or microplane for lemon and cheese

Method
 

  1. Check your ricotta for excess moisture by placing it in a fine-mesh strainer for two to three minutes.
  2. Scoop the drained ricotta into your food processor or blender bowl.
  3. Add the heavy cream, olive oil, salt, and pepper to the food processor.
  4. Blend on medium speed for 30 to 45 seconds, stopping to scrape down the sides with a rubber spatula.
  5. Pulse in the lemon zest and blend quickly to distribute evenly.
  6. Gently fold in your chopped fresh herbs with a spatula.
  7. Taste and adjust the seasoning if needed.
  8. Scoop the whipped ricotta into your serving bowl, create a small well in the center, and drizzle with olive oil.

Notes

Pairs beautifully with quality bread, vegetables, or fruit.