Whipped Ricotta Toast With Honey
You'll be hooked after one bite of this light, creamy, whipped ricotta spread on top of warm crusty sourdough bread! Add a drizzle of honey and sprinkle the whipped ricotta toast with a little bit of black pepper for the most delicious flavour combination.
Servings: 1 1/2 cups
Calories: 106kcal
Equipment
- Food processor
Ingredients
- 1 container whole milk ricotta cheese 475 grams
- 3 teaspoons extra virgin olive oil
- Honey to taste
- Black pepper to taste
- Sourdough bread or another type of thick and crusty bread
Instructions
- Add the ricotta 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 either the whisk attachment or beaters to mix the ricotta until smooth.
- Slice the sourdough 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 a little bit of freshly ground black pepper as desired. Enjoy!
Notes
- 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.
Nutrition
Calories: 106kcal | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 0.2mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.1mg