Whipped Ricotta Strawberries Recipe

Prepare ricotta mixture

Place the whole-milk ricotta and softened cream cheese in a food processor or high-speed blender. Add the olive oil, lemon juice, lemon zest, honey, sea salt, and black pepper.

Blend until completely smooth and airy, about 45–60 seconds, scraping down the bowl once to ensure even texture. The mixture should be creamy and spreadable but not runny. Taste and adjust seasoning: add an additional 1/4 tsp salt or a drizzle more honey if needed.

Transfer the whipped ricotta to a serving bowl, cover, and chill for at least 10 minutes if making ahead. Bring to cool-room temperature before serving if chilled too long so it’s easily spreadable.

Prepare strawberries

Rinse strawberries under cold water, hull and pat dry thoroughly with paper towels. Slice the larger berries lengthwise into 1/4-inch slices; leave small berries halved or whole so pieces are bite-sized.

Place the sliced strawberries in a bowl. Drizzle 1 teaspoon balsamic glaze over them and gently toss to coat. Let macerate 5–10 minutes to develop flavor (do not over-macerate or they will get watery).

Assemble and finish

Spoon or spread generous dollops (about 2–3 tablespoons each) of the whipped ricotta onto crostini or a serving platter. Arrange macerated strawberry slices over the ricotta. Tear basil leaves and scatter over the strawberries. Finish with the remaining balsamic glaze drizzled in a thin stream, a light drizzle of extra-virgin olive oil, and a sprinkle of coarse or flaky sea salt.

If using nuts, sprinkle the toasted sliced almonds or chopped pistachios over the top for crunch.

Serve immediately at room temperature so the ricotta is creamy and the crostini remain crisp. Provide extra balsamic glaze and basil on the side. Leftovers: store whipped ricotta and strawberries separately in airtight containers in the refrigerator for up to 2 days; bring ricotta back to room temperature before serving.