Whipped Ricotta Recipe

Prepare

Place a fine-mesh sieve over a bowl and spoon the ricotta into the sieve. Let drain 10–15 minutes to remove excess whey for a thicker, creamier whipped ricotta. Meanwhile, bring other ingredients to room temperature.

Whip

In a food processor (or a high-speed blender), add the drained ricotta, softened cream cheese, heavy cream, olive oil, lemon zest, and lemon juice. Pulse to combine, then run on medium-high for 45–60 seconds until smooth, airy, and spreadable. Scrape down the bowl once and pulse another 10–15 seconds if needed.

Season

Taste and season with fine sea salt and freshly ground black pepper. Adjust cream or salt to reach your preferred consistency and flavor. Transfer whipped ricotta to a serving bowl and smooth the top with a spatula.

Preheat oven to 425°F (220°C) or heat a cast-iron skillet over medium-high heat. Brush both sides of each bread slice lightly with olive oil and the softened butter.

Bake method: Place bread on a baking sheet and bake 6–8 minutes per side until golden and crisp. Skillet method: Toast slices 2–3 minutes per side in the hot skillet until deeply golden and crisp. If using, rub the warm toasts with the cut side of the garlic clove for a subtle garlic note.

Keep toasts warm in a low oven (200°F/95°C) while you finish plating.

Spoon or pipe a generous portion (about 2–3 tablespoons) of whipped ricotta onto each warm slice of country toast, or serve the whipped ricotta in a communal bowl with toasts on the side.

Drizzle truffle honey evenly over each ricotta-topped toast (about 1/2 tablespoon per slice) or over the communal ricotta bowl. For a stronger truffle note, you can drizzle slightly more to taste.

Finish with a light sprinkle of flaky sea salt and a small grind of black pepper to elevate flavors. Scatter microgreens or thyme leaves on top if using.

Serve immediately so the toast remains crisp and the ricotta is cool and airy.