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.