Whipped Ricotta Recipe

Inspired by Parlour Wine Bar and Eatery

Time25m

Serves4

Make Whipped Ricotta Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whipped ricotta

1 cups whole-milk ricotta

2 oz Cream cheese

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1 tsp Lemon zest

1/2 tsp Garlic

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp Honey

2 tbs fresh herbs (chives, parsley or basil), finely chopped

1/4 tsp red pepper flakes (optional)

To serve (optional)

8 slices grilled bread or crostini

1 tbs olive oil (for drizzling)

1/4 tsp flaky sea salt

1/2 cups whole roasted grapes or roasted cherry tomatoes

Method

Whipped ricotta

Prepare dairy

If using ricotta straight from the fridge, let it sit at room temperature for 15 minutes so it blends more smoothly. Cut the cream cheese into 6–8 small pieces to help it incorporate.

Blend

Place the ricotta and cream cheese in a food processor or high-speed blender. Add the olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and black pepper. Pulse to combine, then run the processor continuously for 30–60 seconds until the mixture is silky and light. Scrape down the bowl once and process another 10–15 seconds if needed.

Adjust seasoning and texture

Taste and adjust salt, pepper, and lemon. If you prefer a looser texture, add up to 1 tablespoon additional olive oil or 1–2 teaspoons water and blend briefly. If you prefer sweeter, add a touch more honey.

Fold in herbs

Transfer whipped ricotta to a bowl and gently fold in the chopped fresh herbs and red pepper flakes (if using) with a spatula to distribute evenly without deflating too much air.

To serve (optional)

Toast or grill bread slices until golden and crisp; rub lightly with a cut garlic clove if desired.

Spoon the whipped ricotta onto a serving platter or directly onto crostini. Drizzle with 1 tablespoon olive oil, scatter roasted grapes or tomatoes around or on top, and finish with a pinch of flaky sea salt and an extra grind of black pepper.

Serve immediately at room temperature. Leftover whipped ricotta keeps covered in the refrigerator for up to 3 days; bring back to room temperature and stir before serving.