Whipped ricotta 2 ways – Salad and an easy appetizer–One thing I always keep in my refrigerator is a container of ricotta cheese. An unopened container can keep for months. There are so many options for Ricotta these days, but any of them will whip into something that seems too good to be Ricotta. Growing up Ricotta was right there with cottage cheese. Ricotta has come a long way. A few weeks ago Brent made dinner and this was the salad I came home to after work. I mean after 30 years of marriage he still can surprise me. He used this recipe from Giada, but roasted the tomatoes rather than just tossing them in olive oil. We both love slow roasted cherry tomatoes and sweet butter lettuce.
Brent is the master of making something out of nothing and improvising with every recipe. I have a terrible habit of finding a recipe and going to three stores to find the right ingredients. Brent can make the most amazing dinners with what we have in the refrigerator and pantry and make it all look beautiful. I guess that’s why I married him! We met and married in only three months—-30 years ago today! We were married on a sailboat in San Diego.
So here’s another way we use Ricotta for a super simple appetizer. Madeline had a couple of friends stopping by and in a matter of minutes we had a quick appetizer prepared. I always keep a few bags of Bruschettini Snack Size Toasts on hand. They make for the perfect one-bite with a dip of whipped ricotta. Serve with some Castelvetrano Olives and your favorite Summer drink and you’re all set!
To make about three or four appetizer servings:
one 15-ounce container whole milk Ricotta
one teaspoon whole milk or heavy cream (I’ve omitted this and it’s fine)
one teaspoon lemon juice and lemon zest
add a little fresh thyme if you have it, a sprinkle of Maldon Salt and freshly ground pepper.
a drizzle of good olive oil
You can blend the Ricotta, heavy cream or milk and lemon juice in a blender, food processor or using a stand or hand mixer. Or you can skip the machines and just use a whisk! I mean….that’s what Julia would have done!
I serve mine on a cheese stone made by Farmhouse Pottery that we sell at Serena & Lily. I put the stone into the refrigerator for about 30 minutes before I’m going to use it and then when I add the whipped ricotta and serve on a warm summer night, it tends to hold up a little better!
I’m sure there are many variations of whipped ricotta, I would love to hear how you enjoy it!