Whipped Ricotta with Honey and Lemon Recipe
Whipped Ricotta with Honey and Lemon is a creamy, tangy, and slightly sweet appetizer perfect for entertaining. This simple yet elegant dish combines smooth ricotta cheese whipped with olive oil, fresh lemon zest, rosemary, and honey to create a luscious spread. Served with toasted baguette slices or crackers, it's a delightful way to start any meal or enjoy as a snack.
- Prep Time: 10 minutes
- Cook Time: 14 minutes (including toasting bread)
- Total Time: 24 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Whipped Ricotta
- 16 oz whole milk ricotta
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons honey (divided)
- Fresh cracked pepper, to taste
For Serving
- Baguette or crackers for dipping
- Olive oil and butter, for toasting bread (optional)
Instructions
- Prepare the Ricotta Mixture: Add the ricotta, olive oil, salt, rosemary, and 2 tablespoons of honey to a food processor or blender.
- Add Lemon: Zest the lemon before cutting it, then add the lemon zest and lemon juice to the food processor. If you don’t have a way to zest the lemon, add an extra teaspoon of lemon juice instead for additional flavor.
- Blend Until Smooth: Turn the food processor on high for about 30 seconds, then scrape down the sides. Pulse for an additional 30 seconds until the mixture is smooth and creamy.
- Transfer and Prepare to Serve: Spoon the whipped ricotta into a serving bowl.
- Warm the Honey: When ready to serve, warm the remaining 2 tablespoons of honey in the microwave for a few seconds, taking care to use a large enough bowl to prevent bubbling over.
- Drizzle Honey: Pour the warm honey over the ricotta.
- Garnish: Top with fresh cracked pepper and an extra sprinkle of lemon zest.
- Prepare Toast or Crostini: To serve, toast baguette slices or crackers. You can pan-toast them in a skillet with olive oil and butter until crispy, or brush with oil or butter and toast in a 450°F oven for about 7 minutes per side. This method works best for larger groups.
Notes
- If you don’t have a food processor or blender, you can whisk the ricotta with olive oil and honey vigorously for a similar texture.
- Adjust honey sweetness to taste by adding more or less depending on your preference.
- Fresh rosemary adds aroma and flavor, but dried rosemary works well in a pinch.
- Serve the ricotta immediately after drizzling honey for the best flavor and texture.
- Leftover whipped ricotta can be stored in an airtight container in the refrigerator for up to 3 days.
