Whipped Ricotta With Lemon and Olive Oil

Whipped Ricotta With Lemon and Olive Oil

Whipped Ricotta feels too good to be true. It’s just dairy transformed, but it’s sooo good!

Servings: 2 Cups

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  • 1/4 cup cream cheese, softened
  • 2 cups whole-milk ricotta
  • 2 tablespoons whole milk
  • Coarse sea salt + fresh cracked black pepper + lemon zest + olive oil
  • Toasted bread for serving


In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread and hard-boiled eggs.

Cook’s Notes

Ricotta is a soft Italian cheese made from whey, acid, and heat. The end product is a creamy, slightly textured (think: cottage cheese, but don’t freak out), and very mild in flavor.

When beaten, ricotta becomes delightfully smooth and fluffy. I added cream cheese to boost the creaminess. With a big pinch of sea salt and fresh cracked pepper, the cheese is totally on its way to appetizer status. With good olive oil and lemon zest… I mean, you’re a total class act!

I like to spread generously on toasted baguette slices. Make a lot. It’s hard to share. I also served these toasts with eggs and almonds. There aren’t many food items that you can serve with both eggs and almonds… so let’s just go with it while we have the chance.

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This recipe is from joythebaker.com