This whipped ricotta toast recipe was inspired by one of my favourite local restaurants, and trust me, it’s so good. Creamy whipped ricotta on warm, crusty sourdough with a drizzle of honey and a sprinkle of black pepper? Unreal.

Whipped ricotta toast is an easy appetizer or snack that will keep you (or your guests) coming back for more.  This silky smooth, easy-whipped ricotta dip is ready in minutes.  If you need an easy and quick last-minute appetizer idea, then this recipe is for you!

Another easy lunch or snack idea is to make whipped ricotta toast and top it with Greek roasted vegetables. Pop the ricotta and veggie toast in the oven for 10-15 minutes on convection bake at 350°F.  Remove from the oven and drizzle the veggies with a balsamic glaze reduction.  Or you could serve whipped ricotta as a creamy dip option with tirokafteri and tzatziki for a Greek dip mezze platter.

INGREDIENT NOTES 

Ricotta cheese: The star ingredient! For a creamy and fluffy ricotta cheese spread, it’s best to use fresh whole-milk ricotta cheese.  The fresher it is, the creamier it will be.

If you can’t find fresh ricotta, you’ll still want to use ricotta that is made with whole milk. You should be able to find whole milk ricotta cheese at most grocery stores. Ricotta has a grainy texture, but once it’s processed or blended for a couple of minutes, it becomes super fluffy and creamy.

Extra-virgin olive oil: Mixing a little drizzle of olive oil with the ricotta in the processor will help smooth out the dip for a super satisfying creamy dip.

Sourdough bread: The type of bread that you use is up to you, but I love spreading whipped ricotta on a thick piece of lightly toasted or grilled crusty bread.  If you don’t like sourdough bread, you can opt for another type of crusty bread, like baguette slices, rustic white bread, or multigrain. Or use your favourite crackers or pita chips.

Honey: Adds a little sweetness for a deliciously savoury and sweet appetizer! An unbeatable combo.

RECIPE TIPS

• You can make the whipped ricotta using either a food processor or a hand mixer.

• For best results, use whole-milk fresh ricotta.  The ricotta only needs to be processed for a minute or two or until it’s light and creamy.

• I topped the whipped ricotta with honey and a pinch of black pepper for this recipe, but the possibilities are endless. It’s such a versatile spread. You could try red chilli flakes, balsamic reduction, truffle oil, or fresh herbs like dill and basil. Get creative and make it your own!

HOW TO MAKE WHIPPED RICOTTA RECIPE: STEP BY-STEP

STEP 1: Add the ricotta cheese and extra virgin olive oil to a food processor. Blend until the dip is smooth and creamy. It will only need a minute or two. If you’re using a hand mixer, place the ricotta and extra virgin olive oil in a medium bowl and use the whisk attachment or beaters to mix the ricotta cheese until smooth.

STEP 2: Slice the sourdough bread (or another type of crusty bread) into a few thick slices. Lightly toast or grill the bread once the whipped ricotta dip is ready. Spread a generous amount of whipped ricotta on top of the bread.  Drizzle with honey and freshly ground black pepper, or top as desired! Enjoy!

STORING & SERVING

You can store whipped ricotta in an airtight container for up to two days in the fridge. Allow the whipped ricotta to sit at room temperature for a few minutes before serving if it’s been in the fridge so that it’s easier to spread.  Serve whipped ricotta with fresh sourdough bread, pita bread, or fresh vegetables.

You can easily make this whipped ricotta ahead of time, but then just add the honey and spread the whipped ricotta on the toasted bread just before serving.

I love the simplicity of this dip and the contrast of the creamy whipped ricotta, sweet honey, and black pepper on top of thick, warm, crusty bread. For a little bit of spice, you could sprinkle the whipped ricotta toast with red pepper flakes or substitute the regular honey for hot honey.

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