Whipped Cow’s Milk Ricotta Recipe

Prepare ricotta

Place 1 cup whole cow's milk ricotta, 2 tablespoons heavy cream, 1 teaspoon extra-virgin olive oil, 1 tablespoon fresh lemon zest, and 1/2 tablespoon fresh lemon juice in a food processor. Pulse to combine, then process on high for 20–30 seconds until smooth and creamy. Scrape down the sides as needed.

Season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or cream to reach a spreadable, airy texture. Transfer whipped ricotta to a bowl and refrigerate while you prepare the rest (or keep at room temperature if serving immediately).

Toast pecans (if not toasted)

If your pecans are not pre-toasted: heat a small dry skillet over medium heat. Add 1/2 cup pecans and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Remove to a plate to cool.

Blend pesto

In a mini food processor or blender, combine cooled toasted pecans, 1/2 cup packed basil leaves, 1/4 cup packed parsley, 1/4 cup grated Parmigiano-Reggiano, and 1 garlic clove. Pulse to chop. With the motor running, drizzle in 3 tablespoons extra-virgin olive oil and 1/2 tablespoon lemon juice until the mixture comes together but still has some texture. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or oil for desired consistency.

If you prefer a looser pesto for drizzling, add up to 1 additional tablespoon of olive oil and pulse once or twice. Transfer pesto to a small bowl and set aside.

Drain 1/2 cup oil-packed sun-dried tomatoes and thinly slice. Toss the slices with 1 teaspoon reserved tomato oil (or olive oil) and 1/8 teaspoon red pepper flakes. Let marinate for 10–15 minutes to soften and blend flavors.

Prepare ciabatta toasts

Preheat oven to 400°F (200°C) or preheat a grill pan. Arrange 6 slices of ciabatta on a baking sheet. Brush each slice lightly with 1 tablespoon extra-virgin olive oil spread across all slices. Toast in the oven 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill on a hot pan 2–3 minutes per side.

Assemble toasts

Spread about 2–3 tablespoons of whipped ricotta on each warm ciabatta slice. Spoon about 1 teaspoon pecan pesto over the ricotta on each toast (or dot pesto in small spoonfuls). Arrange 1–2 tablespoons of the marinated sun-dried tomato slices on top of each toast, distributing evenly.

Garnish each toast with a few toasted pecan halves, a sprinkle of flaky sea salt (about 1/8 tsp per toast), and a few microgreens or small basil leaves. If desired, finish with a light drizzle of extra-virgin olive oil or reserved tomato oil.

Serve immediately while toasts are still warm. Leftover whipped ricotta can be refrigerated up to 3 days; bring to room temperature and stir before serving.