by Joy the Baker 87 Comments
I guess some weekends are more about practically understanding the meaning of fun… and then keeping your head down and working your way through. Like whoa. That’s ok. Some Wednesdays are more about doughnuts than emails, so I guess it all evens out down the line.
To ease my worky worky weekend, I made this Whipped Ricotta. Its simplicity and creaminess surprised me! Just to be sure I knew what I was getting into… I ate spoonfuls of whipped ricotta on toasted bread for Sunday breakfast and Sunday lunch. I had to be sure.
I’m sure now. I worked my way through. Success!
Whipped Ricotta feels too good to be true. It’s just dairy transformed, but it’s sooo good!
I tend to think of ricotta as the cheese I use to make lasagna (mostly because I’m small-minded and super-love lasagna). I also totally into smashing ricotta into my Lasagna Grilled Cheese (yes, again with the lasagna). 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.
Whipped Ricotta with lemon and olive oil
makes 2 cups
Print this Recipe!
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.
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Reader Interactions
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I Made This
Questions
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Kelly
Question: Can this be made in advance? Just wondered if it would get weepy in the fridge. Thank you!
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Laura Lawhon
Brush the baguette slices with olive oil before toasting in an oven, spread with the whipped ricotta and top with diced tomatoes and slivers of basil. It’s supposed to be an appetizer, but it might as well be all 3 courses as far as I’m concerned.
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Alison
Fabulous photos. Makes me want race right out and buy some ricotta now!
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Awesome, I have all of the ingedients at home. My only task is to make this awesome meal for dinner. :)
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Michelle
This is AMAZING WITH white truffle oil as well!
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Eating this right now! Totally amazing texture. Luscious.
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I’ve made this recipe twice. And I change it a teensy bit. I always add a teensy bit (2 cloves) of garlic. People rave. It’s become a party favorite. Anytime I bring something else, people complain that I should ONLY bring the whipped ricotta from now on. Great recipe! :)
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This was super easy and super delicious! My dad smoked salmon and it went great with the whipped ricotta!
https://actinglikeachef.wordpress.com/2013/12/31/thanksgiving-2013-appetizers/Reply
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I love ricotta spread on bread–it’s so delicious. Next time try using fresh ricotta and you’ll love it even more. It’s exponentially better than the tub stuff. Enjoy :)
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that Whipped Ricotta with the toast and hard boiled eggs! Whoa! That looks so, so good!
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After living in Italy for 2 years I’ve never come across something like this! Looks fab, will definitely be trying it out on my Italian friends!
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On a recent date night we enjoyed whipped ricotta with honeycomb. Thanks for the encouragement that I could recreate that deliciousness at home! Can’t wait to give this a try!
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What beautiful photos! I do a similar crostini ripped with a little pink salt. So pretty and simple.
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This looks great! Really looking forward to trying this recipe out.
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I have never whipped ricotta but looking at this I think I should. What a great thing to have on toast….
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I think I have some left over ricotta in my fridge and more eggs than I know what to do with from my pet chicken. I’m totally on board!
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you are a classy lady, joy. this whipped ricotta + a good baguette = heaven.
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Caitlin M
We made something very similar in college, but add fresh thyme and minced garlic (was it roasted garlic? Now I can’t remember) to the ricotta mixture, and instead of drizzling olive oil we drizzled honey over it. The salty, creamy cheese, herby thyme, sour lemon, zingy garlic, and sweet honey were (and are!) just killer together!
Thanks for reminding me of such a great dish.
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Bianca @ Confessions of a Chocoholic
I love whipped ricotta. Or ricotta in general :) I also like eating it spooned on top of golden toasts, with another drizzle of olive oil, salt, pepper, and chili pepper flakes. Adding lemon is a great idea!
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I recently tasted whipped ricotta (with truffle oil) for the first time and it was AMAZING! The most simple thing we ordered, but quite possibly the best thing we ordered. I’ll have to make this the next time I have a dinner party!
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McKel Hill, MS, RD, LDN | Nutrition Stripped
Contantly amazed at your photography, you have such skills in the kitchen and behind a lens. I also recently found you were on Instagram, I’m @nutritionstripped, hope to see you around!
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This reminds me of burrata, but the make-at-home version!
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Love that first photo! And ricotta, obvi.
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whipped ricotta is lovely, it becomes so much smoother! whipped ricotta with black truffles eaten on hot bread with honey is nothing short of magical.
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Immediately bookmarked. I’ve read about whipped ricotta before but already forgot about it. Have to make it soon!
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Your images are amazing! So gorgeous. Looks delicious too. Perfect appetizer for a fall get together!
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We love your posts!
Nirlep is a leading cookware brand in India. Visit our facebook page and click like to get a flavour of Indian way of cooking and exciting conversations!
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this is such a great idea and so simple!
love it! :)
definitely on my ‘to-do’ list :Dthanks!
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That first picture is what my best dreams are made of. It’s also what I like my lady-dinners (y’know dinners without the bf) to be made of.
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Making your own ricotta cheese is super easy to do too. All you need is milk, lemon juice and some cheese cloth.
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Jessie
I love whipped ricotta! My dad makes amazing whipped ricotta with almond extract and strawberries…. This looks fabulous too!
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Delish! I mix with apricot jam – then put with sweet, bread or savory such as ham.
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Umm…I was supposed to be eating super duper healthy today, but now I kind of want this for dinner. Whatevs. Yummy food is more important than having pants that fit :)
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Mmmm.. i could slather this on everything! Looks so yum :)
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I’ve made ricotta a million times but for whatever crazy-brain reason, I never thought to actually whip it. I can’t wait to try it! Like eating cheese made from air.
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Oh I just love ricotta!! My husband hates it and I’ll never understand that :)
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Well this helps me use up the last of that container of fresh goat’s milk ricotta in the fridge :)
Thanks!
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let’s face it; ricotta is one of the most amazing foods ever!
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I just listened to an NPR program about olive oil and how good it is for us so I think this might be dinner tonight. With a glass of heart healthy cab!
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This. Looks. So. Good!
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need this ricotta in my life. pronto!
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Wow, this looks decadent! A must try. Just found your blog from your friend Amy who I met last weekend. I’m loving checking out all your posts!
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Oh my gosh! I can’t stop thinking about this! Thanks for all the hard work you put in and for presenting us with the most amazing ingredients highlighted in simple and pure ways to make them shine. This is going to be dinner for me at some point this week.
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Betsy Scotto
Loks great! But what else can I do with this whipped ricotta besides use it as a spread for baguette, etc.?
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Ever tried whipped ricotta with cocoa powder and brown sugar? Dreamy!
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oh! never thought to make my own whipped ricotta. i’ve been picking up whole foods’ version as a special treat for years and eating it by the spoonful. how nice to try my hand at it at home.
https://semiweeklyeats.blogspot.com/2013/09/work-outfit-2.html
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whipped ricotta? oh yes. need to try this on a fresh baked baguette!
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This looks AMAZING! Love how fluffy it looks! Thanks for posting! :)
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Mmm such a fab bread topper! This looks awesome!
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I really love ricotta and this sounds fantastic. Can’t wait to try it!
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This looks like something I would be alllll over! Love it! My everyday snack that I eat came from you (avocado, baguette, lemon, olive oil, salt and pepper) now I have a new one to try out!
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Mallory @ Because I Like Chocolate
From the way it looks, it actually reminds me of hummus, although I’m sure it tastes nothing like it. Yumsters!
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that plate looks so perfect and delicious! i love this idea. ricotta is incredible – and actually really easy to make from scratch, too! yum!
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I’ve never made whipped ricotta before…but I think that’s about to change :)
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I have never thought about ricotta as a spread before, genius!! Could even whipped in some fruit and call it a healthy snack for the wee one.
Thanks for all of your amazing posts!!Reply
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you could make extra and share… or you could make extra and eat it all while your boyfriend/roommate/spouse is still at work. not that i’ve ever done that.
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Christina @ Scaredy Cat Kitchen
Ricotta is freakin’ awesome! I’ve never tried it with lemon so will definitely have to give it a go.
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Can’t go wrong with ricotta, EVER!
Love a goos crostini with ricotta.
xo QuinnReply
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What a beautiful recipe and photos. Now I need to find a good baguette worthy of this recipe :)
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Looks delicious. We live in Rome, where there’s a tonne of ricotta, but I’m often a bit uncertain what to do with it. It’s one of those ingredients that can easily go either way, sweet or savoury. The classic way here is just eaten with honey, which we do a lot for breakfast, just smeared together – though one could whip it together like this too.
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Oh how I love ricotta !!! It’s equally good in lasagna and in sweet treats like cheese cake … I’ll definitely try this :)
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I might not have working weekends but I have study weekends. the student life is kills the fun. The set up of food you had in the last picture is making me hungry and angry (more angry because I have to study!).
Would love to try this with as a sweet version to for tartsReply
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Look delicious!
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I want to stick a whole heap of that in my face. If that’s wrong then I don’t want to be right!
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Ellen
Yeah, class act! This stuff looks super classy indeed. I hear ya on those worky work weekends. They are precisely why I have doughnut Wednesdays. Well, in my case they are more like Sazerac Wednesdays…
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Working weekends. Yep, I know it. I love the 2nd image. So pretty, Joy! Glad you were able to take a break from work and enjoy some of this whippy action!
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