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Ingredients
Scale
- 16 oz whole milk ricotta cheese
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- pinch of sea salt
- honey
- olive oil
- chopped pistachios
- flaky sea salt
- freshly ground black pepper
- lemon zest
- crostini
- crackers
- pita chips
- crusty bread
- fruit
Instructions
- In a food processor, combine the ricotta, lemon juice, lemon zest, and sea salt. Blend until smooth and creamy, scraping down the sides as necessary.
- Taste and adjust the mixture with additional lemon juice or salt to your liking.
- Transfer the mixture onto a platter or into a serving bowl. Create swoops with the back of a spoon. Drizzle with honey and olive oil, then sprinkle with chopped pistachios, flaky sea salt, and black pepper. Optionally, add some fresh lemon zest.
- Serve with crostini, crackers, pita chips, crusty bread, or fresh fruit.
Notes
Use fresh lemon juice for the best flavor.
Feel free to customize toppings based on personal preference or seasonal availability.
This whipped ricotta can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg