Whipped Ricotta
When it comes to whipped ricotta, make a lot because once you latch onto this, the little black dress of cheese, you'll soon see how hard it is to actually share.
Servings: 8 servings
Equipment
Ingredients
- 2 cups whole-milk ricotta
- ¼ cup cream cheese softened
- 2 tablespoons whole milk
- liberal drizzle olive oil
- 1 teaspoon lemon zest whipped into the ricotta, additional for garnish
- liberal pinch smoked salt
- freshly cracked black pepper
Instructions
- Place the ricotta in a large mixing bowl. Using a handheld mixer, whip for one minute.
- Add the softened cream cheese and the milk and whip again, this time until very smooth. The ricotta should be thick but easily spreadable. If you think it’s too thick, stir in another teaspoon of milk.
- Spoon the luscious whipped layers onto a flat-bottomed platter for serving. Drizzle with olive oil and dust with a finishing salt such as a smoked salt or Malden sea salt. Zest as much additional lemon over the top as your heart tells you, and dress with fresh herbs. I use thyme and rosemary, but chives and marjoram work beautifully, too! Serve with toasted baguette.
Video
Notes
If refrigerating first, bring to room temperature before serving and garnish with a pinch of smoked salt flakes, additional lemon zest, fresh herbs, and a drizzle of olive oil.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 76mg | Potassium: 80mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 0.3mg | Calcium: 140mg | Iron: 0.2mg