Whipped Ricotta with Herbs and Honey
User Reviews
5
Whipped Ricotta with Herbs and Honey
Description
This recipe transforms whole milk ricotta by whipping it to create a lighter, airy texture while preserving some small curds. The herb and honey topping blends fresh mint and parsley with lemon zest, honey, and olive oil to add brightness and a balance of sweet and savory flavors. The added sea salt and fresh black pepper enhance the dish's complexity.
The suggested accompaniment is grilled or oven-toasted baguette slices brushed lightly with olive oil, complementing the creamy ricotta with a crispy texture. This makes for an elegant appetizer or snack.
Leftovers can be stored in an airtight container in the refrigerator for one to two days, best enjoyed fresh. Preparing grilled baguette or crostini as directed ensures the ideal crispness to pair with the ricotta.
Ingredients
- 1 cup ricotta cheese whole milk
- 2 Tablespoons mint roughly chopped, fresh
- 1 teaspoon parsley finely chopped, fresh
- ½ teaspoon lemon zest
- 1 Tablespoon olive oil additional for baguette slices
- 3 teaspoons honey
- sea salt to taste, generous pinch
- black pepper to taste, freshly ground
- 1 baguette sliced, if using
Instructions
- Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it's smooth and creamy; you may still see tiny bumps of ricotta, this is ok. Place the whipped ricotta in a serving bowl or spread on a plate.
- In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired. Serve with grilled baguette slices, crackers, or vegetables.
Grilled Baguette or Crostini
- Grilled Baguette: to serve with grilled baguette slices, brush olive oil on each side of baguette slices, and place on a grill pan over medium-high heat for 1-2 minutes on each side, until toasted. Sprinkle with salt and serve.
- Crostini: Preheat the oven to 375°F. Spread the baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok), and turn them over, spreading them in the olive oil a bit to coat, and flipping to coat as well. Sprinkle the slices with salt and pepper. Toast in oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.
Notes
- Store any leftover whipped ricotta in an airtight container in the refrigerator for up to two days for best freshness.
- Brush baguette slices lightly with olive oil before grilling or toasting to achieve a crisp texture without over-saturation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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