Ingredients
Main Ingredients
- 16 oz whole milk ricotta cheese
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Pinch of sea salt
Toppings
- Honey (to drizzle)
- Olive oil (to drizzle)
- Chopped pistachios
- Flaky sea salt
- Freshly ground black pepper
- Additional lemon zest (optional)
For Serving
- Crostini
- Crackers
- Pita chips
- Crusty bread
- Fresh fruit
Instructions
- Blend the ricotta: In a food processor, combine the ricotta, fresh lemon juice, lemon zest, and a pinch of sea salt. Blend until the mixture is smooth, light, and creamy, scraping down the sides of the bowl as needed to ensure even blending.
- Adjust the flavor: Taste the whipped ricotta and add additional lemon juice or sea salt if desired to enhance the flavor to your preference.
- Assemble the dish: Spoon the whipped ricotta onto a serving platter or into a bowl. Use the back of a spoon to create swoops and texture on the surface. Drizzle honey and olive oil over the top, then sprinkle with chopped pistachios, flaky sea salt, freshly ground black pepper, and a little extra lemon zest if you like.
- Serve: Present the whipped ricotta with your choice of crostini, crackers, pita chips, crusty bread, or fresh fruit for a delicious appetizer or snack.
Notes
- Use whole milk ricotta for a creamier and richer texture; part-skim ricotta will be less creamy.
- Adjust the amount of lemon juice based on your taste preference for tanginess.
- For a vegan version, substitute ricotta with a plant-based soft cheese alternative and use maple syrup or agave instead of honey.
- Serve immediately for the best texture, or refrigerate covered for up to 1 day.
- Chopped fresh herbs like basil or thyme can be added to the toppings for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
