Whipped Ricotta
Whipped ricotta is the ultimate easy appetizer! Whether you dip it or spread it, it's an unforgettable treat- light, creamy and airy.
Servings: 4
Ingredients
- 1 cup ricotta
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey divided
- 1 tablespoon fresh thyme off the stem, divided
- ⅛ teaspoon sea salt thick flakes
- ⅛ teaspoon black pepper thick flakes
Instructions
- Using a small bowl and spoon, whip ricotta, olive oil, 2 teaspoons honey, 2 teaspoons rosemary, salt, and pepper until silky smooth by hand or if doubling the recipe, with a mixer on med-low speed until it's light and airy.1 cup ricotta, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, ⅛ teaspoon sea salt, ⅛ teaspoon black pepper
- Transfer to serving dish. Garnish with a drizzle of honey, chopped thyme, and flakes of pepper. Serve with crostini or vegetables.
Notes
When doubling or tripling this recipe use a mixer or food processor and gradually increase speed to 3 until smooth to pull in air.
Spice it up! Substitute hot honey for a little kick!
Give it bright flavor. Add 1 teaspoon lemon juice and 1 teaspoon lemon zest.
How to Store
- At Room Temperature - for up to two hours while serving.
- Refrigerate - for up to one week in an airtight container.
- Freeze - You can freeze ricotta cheese, but we don't recommend freezing this whipped ricotta. It won't hold the airy, light and soft texture!
Nutrition
Calories: 157kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 125mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg