Easy Whipped Ricotta Toast

When you’re short on time and need a quick appetizer, snack, breakfast, lunch, or dinner (anything goes!), look no further than Ricotta Toast with Whipped Cream. In just 15 minutes you have toasted bread with light, creamy and delicious whipped ricotta and a drizzle of lemon thyme honey. Plus, the possibilities for more toppings are endless (more on that below).

As if Italy didn’t offer us enough delicious dishes (hello, lasagna!), we can also thank them for bringing ricotta into our lives. The word ricotta means “cooked” in Italian. This cheese is made by re-cooking the leftover whey from other cheeses like provolone and mozzarella. If you have 30 minutes, you can make your own ricotta at home using just a few pantry ingredients, or simply buy a tub at your local grocery store.

When whipping ricotta, opt for whole-milk ricotta, as the higher fat content helps create a fluffy, lighter, and I think tastier spread. Skim milk ricotta just has too much water and not enough fat to make the creamy, cloud-like consistency you want.

More than one way to whip ricotta

A food processor is the easiest way to whip ricotta. Pulse with all the other ingredients a few times until the magic happens – the ricotta will be fluffy and fluffy. If you don’t have a food processor or simply hate washing up, fear not: whip it up by hand with a whisk and some arm muscle. Other options include using a stand mixer fitted with a whisk attachment or a hand mixer.

Many ways to serve whipped ricotta

Quickly pickled onions or radishes: Thinly slice a small red onion or 6 radishes. Place them in a heatproof bowl or jar. Bring 2/3 cup red wine vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and a pinch of black pepper to a boil until sugar is completely dissolved. Pour the pickling liquid over red onions or radishes. Leave in the fridge for 15 minutes or overnight.
jam tomatoes: Place half a liter of cherry tomatoes on a baking sheet and toss with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon salt and a pinch of black pepper. Fry them at 425°F until they start to pop, about 20 minutes. Let them cool down to room temperature.
Crispy ham: Tear 5 to 6 slices of prosciutto into small pieces and heat in nonstick skillet over medium-high heat until crisp, 5 to 6 minutes. Transfer to a plate lined with kitchen paper to cool.

More riffs on Whipped Ricotta!

More delicious ricotta recipes

Lemon Ricotta Pancakes
Asparagus and Ricotta Bruschetta
Ricotta Mascarpone Mousse with Balsamic Strawberries
French toast filled with honey ricotta
Lemon Blueberry Ricotta Pound Cake

Lightly beaten ricotta toast

preparation time
15 minutes

cooking time
10 mins

total time
25 minutes

portions
5 servings

yield
10 toasts with ricotta

10 (1/2 inch) slices crispy Sour Dough Bread
2 tablespoon extra virgin olive oilplus more for bread
1 1/2 teaspoon kosher salt
Fresh ground black pepper
fifteen ounces Whole milk ricotta
Finely grated peel from 1 lemon
1 tablespoon fresh lemon juice
1/3 Cup honey
1 teaspoon fresh thyme leaves
Flaky Sea Saltfor serving (optional)

food processor

Preheat oven to 425°F.
Toast the bread:

Place the bread on a large baking sheet. Brush both sides lightly with olive oil. Season the tops with a total of 1 teaspoon of salt and a few grains of black pepper. Bake until the tops are golden and toasty, about 10 minutes. You don’t have to turn them halfway through.
Make the whipped ricotta:

Meanwhile, in a food processor, add the ricotta, lemon zest, olive oil, remaining 1/2 teaspoon salt, and a few black pepper corns. Process until ricotta is very smooth and very fluffy, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula and process again for 30 seconds.
Make the Lemon Thyme Honey:

In a small bowl, stir together the honey, lemon juice, and thyme.
Assemble toast:

Spread some ricotta on the toasts – it’s okay if it’s still a little warm – and drizzle generously with lemon thyme honey. Sprinkle with flaky sea salt if you like.
Add toppings (optional):

Enjoy the whipped ricotta toast as is or have fun with toppings (loads of suggestions in the top notes above). Leave us a comment below if you have a favorite topping!

The whipped ricotta can be refrigerated in an airtight container for up to 5 days. Leftover Lemon Thyme Honey can be stored in the refrigerator for up to 1 week.

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