Whipped Buttermilk Ricotta Recipe

Blend ricotta

Place the ricotta, 1/2 cup buttermilk, 2 tbs extra-virgin olive oil, lemon zest, lemon juice, 1/2 tsp fine sea salt, and 1/4 tsp black pepper into a blender or food processor.

Blend on medium-high until the mixture is very smooth and fluffy, about 45–60 seconds. Stop and scrape sides as needed. The texture should be aerated and spreadable; add up to 2 tbs more buttermilk if too thick.

Taste and adjust seasoning (a pinch more salt or a squeeze of lemon) and transfer to a serving bowl. Chill briefly (10–15 minutes) if you want it firmer for spreading.

Make balsamic glaze

Combine 3/4 cup balsamic vinegar and 1 tbs granulated sugar in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and simmer until reduced by about half and syrupy, 8–12 minutes. Stir occasionally to prevent burning. The glaze should coat the back of a spoon.

Remove from heat and let cool slightly; it will thicken further as it cools. Transfer to a small bowl or squeeze bottle for serving.

Finish ricotta

Just before serving, drizzle 1–2 tbs extra-virgin olive oil over the whipped ricotta and spoon or drizzle 1–2 tbs of the warm (room-temp) balsamic glaze over the top. Sprinkle lava salt evenly over the ricotta to taste (about 1/2 tsp).

Prepare bread

Preheat a grill pan or cast-iron skillet over medium-high heat until very hot. Brush both sides of each bread slice lightly with 2 tbs olive oil.

Place bread in the hot pan and char until deep golden with some blackened spots, 1–2 minutes per side. Work in batches as needed. Alternatively, toast under a broiler, watching closely, 1–2 minutes per side.

Remove charred bread to a rack. While warm, you can rub a cut clove of garlic over slices if desired (optional).

Assemble

Spread a generous layer of whipped buttermilk ricotta onto each charred bread slice or spoon the ricotta into a bowl for communal dipping. Drizzle additional olive oil and balsamic glaze over each piece or over the bowl. Finish with a light sprinkle of lava salt and scatter thyme leaves or microgreens on top.

Serve immediately while bread is warm and ricotta is cool. Leftover ricotta keeps covered in the refrigerator for up to 3 days; balsamic glaze refrigerated for up to 2 weeks.