Whipped Ricotta, Feta & Honey
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup feta cheese
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon fine sea salt
- 2 tablespoons honey
- 1-2 teaspoons fresh thyme leaves
- Lemon zest (optional)
- black pepper (optional)
Add ricotta, feta, olive oil, and salt to the bowl of a food processor. Process until smooth and fully combined, about 2 minutes. Spoon the whipped ricotta into a serving bowl. Drizzle with honey, olive oil, top with a few thyme leaves, and lemon zest and/or pepper if using. Serve with toasted crostini.
Olive Oil Toasted Crostini
- 1 medium loaf ciabatta or baguette
- 7-8 tablespoons olive oil
- 1/2 teaspoon fine sea salt
Preheat the oven to 400 degrees. Slice the bread into 1/2-inch-thick slices. Brush each slice with olive oil on both sides, placing each onto a large sheet pan. Place the sheet pan into the hot oven, toasting the crostini until golden brown on each side. This should take 8-10 minutes. Rotate the sheet pan as needed for even toasting.
Ricotta cheese has long been a cornerstone in the tapestry of Italian culinary history, with its origins deeply rooted in the traditions of ancient Rome. This cheese is known for its creamy texture and subtle flavor, which have made it an essential ingredient into many classic Italian dishes, be it savory or sweet. It is a key ingredient in lasagna and manicotti, but it can also be used in cheesecakes, cannoli, or simply spread on toast.
This easy recipe for Whipped Ricotta comes together in just minutes, can be made ahead of time, and served at room temperature. Making it a go-to appetizer for any event.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey