Whipped Ricotta with Honey and Lemon Recipe
This Whipped Ricotta with Honey and Lemon recipe offers a creamy, tangy, and subtly sweet appetizer or snack that's quick to prepare. Smooth ricotta cheese is blended with olive oil, fresh rosemary, lemon zest and juice, and honey for a luscious spread, perfect when paired with toasted baguette slices or crackers. It combines fresh herbal notes and citrus brightness with the gentle sweetness of honey, making it an elegant addition to any appetizer board or a simple treat for entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ricotta Mixture
- 16 oz whole milk ricotta
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried rosemary)
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons honey
For Serving
- 2 tablespoons honey (warmed)
- Fresh cracked pepper, to taste
- Extra lemon zest, for garnish
- Baguette or crackers, for dipping
For Toasting Bread (Optional)
- Olive oil or butter, for cooking/toasting bread
Instructions
- Prepare the Ricotta Blend: Add the 16 oz whole milk ricotta, 3 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried), and 2 tablespoons honey into a food processor or blender.
- Add Lemon: Zest your lemon and add ½ teaspoon lemon zest and 1 teaspoon lemon juice into the blender. If you don't have a zester, use an additional teaspoon of lemon juice for extra flavor.
- Blend Until Smooth: Turn the food processor on high for about 30 seconds. Stop to scrape down the sides, then pulse for another 30 seconds until the mixture is smooth and fluffy.
- Transfer to Serving Bowl: Spoon the whipped ricotta mixture into a serving bowl, smoothing the top evenly.
- Warm Additional Honey: Heat the remaining 2 tablespoons of honey in the microwave for a few seconds until warm but not boiling. Pour the warm honey over the ricotta spread.
- Garnish and Season: Top the ricotta with fresh cracked pepper and an extra sprinkle of lemon zest to enhance the flavor.
- Prepare the Toast/Crostini: For accompanying toast, you can either cook baguette slices in a pan with olive oil and butter until crispy, or brush bread slices with oil or butter and toast in a 450°F oven about 7 minutes per side until golden and crunchy.
- Serve: Serve the whipped ricotta topped with honey alongside the toasted baguette or crackers for dipping. Enjoy immediately.
Notes
- If fresh rosemary is unavailable, dried rosemary works well—just use half the amount since dried herbs are more concentrated.
- Be careful when warming honey in the microwave to avoid overheating and bubbling over; use a large enough bowl and warm in short intervals.
- To make the ricotta more lemony without zest, you can add an extra teaspoon or two of lemon juice, but avoid adding too much to prevent curdling.
- This recipe is best served fresh but can be stored in the refrigerator for up to 2 days; allow it to come to room temperature before serving for best texture.
- For a dairy-free or vegan alternative, consider using a plant-based ricotta substitute.
