Whipped Ricotta Recipe

Blend ricotta

Drain the ricotta briefly if very watery by spooning into a fine-mesh sieve set over a bowl for 10 minutes. Transfer drained ricotta to a food processor. Add the room-temperature cream cheese, 1 tablespoon olive oil, lemon juice, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper.

Process until very smooth and airy, about 1 to 2 minutes, scraping down the sides once. Taste and adjust seasoning — add up to 1/2 tsp more salt or a splash more lemon juice if needed. Transfer whipped ricotta to a serving bowl and chill briefly while you finish other components or keep at room temperature if serving immediately.

Make balsamic reduction

Place 1 cup balsamic vinegar and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir to dissolve sugar, bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook until reduced by about half and syrupy, about 8–12 minutes (test by coating a spoon). Remove from heat and let cool; it will thicken further as it cools.

Quick-pickle grapes

While the reduction cooks, halve the grapes and place them in a small bowl. Add 2 tablespoons champagne or white wine vinegar, 2 tablespoons water, and 1 teaspoon salt. Toss to combine and let sit 10–15 minutes to draw flavor and soften slightly. Drain most of the pickling liquid (reserve a teaspoon if you like more tang). Toss the grapes with 1–2 tablespoons of the cooled balsamic reduction (to taste); reserve additional reduction for drizzling.

Infuse oil and prepare herbs

In a small skillet over low heat, warm 3 tablespoons extra-virgin olive oil with 2 sprigs rosemary and 4 sprigs thyme and 1 teaspoon dried chili flakes for 2–3 minutes—do not let the oil smoke. Remove from heat and let steep for 5 minutes. Remove and discard the herb sprigs (or reserve a lightly crisped sprig for garnish). Taste the oil and strain if desired. Reserve about 1 tablespoon of this chili-herb oil for drizzling over the whipped ricotta and use remaining oil to brush toasted focaccia.

Toast focaccia

Preheat oven to 400°F (200°C) or heat a grill pan. Brush focaccia pieces lightly with the reserved herb-chili olive oil and place on a sheet pan. Toast in the oven until golden and slightly crisp, about 6–8 minutes, turning once. Alternatively, grill or toast in a skillet until charred at the edges.

Assemble

Spread a generous mound of whipped ricotta onto a large serving board or onto individual plates. Spoon the pickled grapes over the ricotta, distributing evenly. Drizzle 1–2 teaspoons of the balsamic reduction over the grapes and ricotta for concentrated sweetness; then drizzle 1 tablespoon of the strained chili-herb olive oil around and over the ricotta. Sprinkle the 1/2 teaspoon coarse sea salt flakes over the top and tuck small rosemary and thyme sprigs for aroma and presentation. Serve with toasted focaccia pieces on the side for scooping.