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Related Video: Whipped Ricotta Toast
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Cal/Serv:
477
Whipped ricotta is beyond easy to make, even though it sounds so delicate and fancy. That’s what makes this a perfect appetizer to serve for an intimate dinner party or the holidays. Topping with marinated olives and roasted red peppers gives the dip a briney flavor, and the red and green makes it extra festive. Just about anything is good dipped into this, but I love warm crusty bread the most.
The whipped ricotta and olives can be made a day ahead. Keep separate and top when ready to serve.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 cup
Castelvetrano olives, pitted, halved
- 1/2 cup
extra-virgin olive oil
- 1/3 cup
chopped roasted red peppers
- 3
cloves garlic, peeled, smashed
- 4
sprigs thyme, plus leaves for serving
- 2
sprigs rosemary
- 1 lb.
whole-milk ricotta
- 1 Tbsp.
honey
- 1/2 tsp.
kosher salt
Crushed red pepper flakes and toasted bread and/or crackers, for serving
Directions
- Step 1In a small saucepan over medium heat, bring olives, oil, roasted peppers, garlic, thyme, and rosemary to a simmer. Reduce heat to low and cook at a bare simmer, stirring occasionally, 5 minutes. Remove from heat and let infuse 30 minutes.
- Step 2Strain olive mixture through a fine-mesh sieve into a glass measuring cup, reserving olives and peppers; discard garlic and herbs.
- Step 3In a food processor, blend ricotta, honey, and salt until smooth, about 1 minute. With the motor running, slowly pour in 1/4 cup reserved oil and continue to blend until combined.
- Step 4Transfer whipped ricotta to a serving bowl. Spoon olives and peppers over and drizzle with more reserved oil. Top with thyme and red pepper flakes. Serve with bread alongside.
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