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Ingredients
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Whipped Ricotta
Strawberry-Balsamic Topping
To Serve
Method
Whipped Ricotta
Prepare and whip
Place the ricotta and softened cream cheese in a food processor or high-speed blender. Add the heavy cream, olive oil, lemon zest, lemon juice, sea salt, and black pepper.
Process until the mixture is very smooth and airy, about 45–60 seconds, scraping down the sides once. Taste and adjust seasoning with additional salt, pepper, or a splash more lemon juice if desired.
Transfer whipped ricotta to a serving bowl and chill briefly (10–15 minutes) if you prefer it slightly firm for spreading.
Strawberry-Balsamic Topping
Marinate strawberries
In a medium bowl, combine the quartered strawberries with balsamic vinegar and granulated sugar. Stir gently to coat. Let sit at room temperature for 10–15 minutes so the strawberries macerate and release juices.
Stir in the thinly sliced basil and flaky sea salt into the strawberries. Taste and add a touch more balsamic or sugar if you want sweeter or more tangy. The juices should be slightly syrupy.
To Serve
If using bread or crostini, toast slices until golden and crisp. Let cool slightly.
Spoon or spread a generous 2–3 tablespoons of whipped ricotta onto each slice of toasted bread (or dollop into a serving bowl if serving as a dip).
Top each ricotta-topped slice with 2–3 tablespoons of the strawberry-balsamic mixture, making sure to include some of the syrupy juices for extra flavor.
Drizzle each portion with a small amount of extra-virgin olive oil (about 1/4 tsp per slice) and finish with torn or whole fresh basil leaves. Sprinkle a tiny pinch of flaky sea salt and a crack of black pepper if desired.
Serve immediately. Leftover whipped ricotta will keep refrigerated in an airtight container for up to 2 days; strawberries are best used the same day.