This easy recipe for Whipped Ricotta comes together in just minutes. It can be made ahead of time and served at room temperature. Making it perfect for a go-to appetizer for a gathering with friends or for a simple Friday night. Store-bought ricotta is used here. Or consider making your own as shown in this post when you are feeling adventurous.
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
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. Serve with olive oil toasted crostini.
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
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. Serve with olive oil toasted crostini.
Olive Oil Toasted Crostini
1 medium loaf ciabatta or baguette
7-8 tablespoons olive oil
1/2 teaspoon fine sea salt
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.
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