Whipped Ricotta Recipe

Drain and prep ricotta

If your ricotta is very wet, put it in a fine-mesh sieve lined with cheesecloth or paper towel and let drain over a bowl for 15–30 minutes to remove excess whey. This ensures a thicker, creamier whip.

Whip ricotta

In a food processor or using an electric hand mixer, combine drained ricotta and softened cream cheese. Pulse/beat to combine until smooth and slightly aerated, about 1–2 minutes.

Emulsify

With the motor running (food processor) or while mixing, drizzle in 2 tablespoons of extra-virgin olive oil, then add lemon zest, lemon juice, 1 1/2 teaspoons of fine sea salt, and 1/2 teaspoon freshly ground black pepper. Continue to process/mix until spreadable and silky, about 30–60 seconds. Taste and adjust seasoning — add remaining salt/pepper if needed.

Transfer whipped ricotta to a shallow serving bowl and smooth the top with the back of a spoon. Reserve.

Prepare slices

Preheat oven to 400°F (200°C). Arrange bread slices in a single layer on a baking sheet.

Brush and bake

Brush each slice lightly with olive oil and sprinkle with a little coarse sea salt. Bake until golden and crisp at the edges, about 8–10 minutes, flipping once halfway through. For extra color, broil 30–60 seconds at the end — watch carefully.

Let crostini cool slightly; they will crisp further as they cool.

Spread and drizzle

Spoon or dollop whipped ricotta onto the center of a serving plate or individual crostini. For a communal presentation, heap ricotta in a shallow bowl. Drizzle 1–2 tablespoons of extra-virgin olive oil over the ricotta (use remaining olive oil if desired).

Add honey and pistachios

Drizzle honey evenly over the ricotta (reserve about 1 tablespoon for guests to add to individual crostini if desired). Scatter the roughly chopped pistachios across the top so you get nuts in every bite.

Finish with spice and herbs

Sprinkle Aleppo chili flakes evenly (start with 1/2 teaspoon and add more to taste) and scatter the chopped herbs over the cheese. Grind a little more black pepper on top if desired.

Serve

Serve immediately with warm or room-temperature crostini and lemon wedges on the side. Guests may spread the ricotta on crostini and finish with an extra drizzle of honey or squeeze of lemon as desired.