A creamy, luscious spread that combines the richness of ricotta with the crunch of roasted pistachios and the sweetness of honey. Perfect for entertaining or as an effortless appetizer for any occasion. Served with warm, toasted bread for a perfect balance of textures and flavors.
Ingredient Breakdown
Whole milk ricotta serves as the creamy foundation of this dish, creating a velvety texture that’s both smooth and rich. The addition of lemon zest brightens the flavors, infusing a subtle citrusy lift. Roasted, salted pistachios provide a contrast in texture and a deep, nutty crunch, complementing the soft ricotta base. Extra-virgin olive oil introduces a silky richness that balances the sweetness of the honey drizzle. Fresh thyme, though optional, brings a subtle earthiness that ties the flavors together. The finishing touch is a selection of crusty, toasted bread, offering a sturdy vessel to scoop up the luscious spread while enhancing its overall experience.
Step-by-Step Preparation Guide
Prepping the Pistachios
Pulse the pistachios in a food processor until finely chopped, ensuring they maintain a bit of texture for added crunch. Keep some aside for additional garnishing.
Whipping the Ricotta
Blend the ricotta with olive oil, kosher salt, and lemon zest until light and airy. Adjust the seasoning, tasting as needed, to achieve the ideal balance of flavor.
Assembling the Dish
Spoon the whipped ricotta onto a serving platter, creating peaks and valleys to hold the toppings. Drizzle with olive oil and honey, making sure to evenly distribute for a balanced bite.
Final Garnishing and Presentation
Sprinkle the chopped pistachios over the top, allowing them to settle into the ricotta for both texture and aesthetic appeal. If using thyme, scatter the leaves lightly for a fresh, herbal note.
Recipe Tips & Frequently Asked Questions
Selecting the best ricotta:
Choose a full-fat, high-quality brand for the creamiest result.
Balancing sweetness and salt:
Adjust honey and salt to suit your preference.
Texture variations:
Blend longer for a fluffier consistency or keep it slightly chunky for a rustic feel.
Storage and make-ahead tips:
Store in an airtight container for up to three days; rewhip before serving if needed.
Can I use a different nut instead of pistachios?
Try almonds, walnuts, or hazelnuts for a different flavor profile.
Is there a way to make this dish dairy-free?
Swap ricotta for whipped cashew or almond cheese.
How far in advance can I prepare whipped ricotta?
It can be made a day ahead and stored in the refrigerator.
Can I make this without a food processor?
A hand mixer or vigorous whisking will also achieve a smooth texture.
What to Serve With This Recipe
Pair with rustic sourdough, toasted baguette slices, or grilled flatbread for the best textural contrast. Serve alongside complementary appetizers like roasted figs, prosciutto, or marinated olives. For beverages, light white wines, sparkling drinks, or herbal teas enhance the dish’s delicate flavors.
A simple yet sophisticated dish that’s perfect for gatherings or an everyday treat. Experiment with variations and personalized garnishes to make it your own. Whether spread on toast or paired with other appetizers, this whipped ricotta will quickly become a go-to favorite.
Ingredients
16 ounces whole milk ricotta (Calabro is a great choice)
1/4 cup shelled, salted, roasted pistachios
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 lemon
1/2 teaspoon kosher salt (Diamond Crystal recommended, adjust to taste)
2 sprigs fresh thyme, leaves picked (optional)
Bread for serving – grilled, charred, or toasted with olive oil
Instructions
Place the pistachios in a food processor and pulse until finely chopped. Transfer to a small bowl and set aside for garnishing.
Without rinsing the food processor, add the ricotta, 1 tablespoon of olive oil, and the kosher salt. Zest the lemon directly into the mixture, infusing it with a bright citrus aroma. Blend for about a minute until the ricotta becomes luxuriously thick and creamy. Taste and adjust the seasoning, adding a little more salt if needed.
Spoon the whipped ricotta onto a shallow serving platter, using the back of a spoon to create peaks and valleys that will catch the toppings. Drizzle with the remaining tablespoon of olive oil, followed by the honey. If concerned about sweetness, start with 1 tablespoon of honey and add more to taste.
Sprinkle the chopped pistachios over the ricotta, reserving some for additional garnishing as needed. If using, scatter the fresh thyme leaves on top. Serve immediately with your choice of grilled, charred, or toasted bread, allowing each bite to be creamy, crunchy, and slightly sweet.
Whipped Ricotta Recipe
Ingredients
- 16 ounces whole milk ricotta Calabro is a great choice
- 1/4 cup shelled salted, roasted pistachios
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 lemon
- 1/2 teaspoon kosher salt Diamond Crystal recommended, adjust to taste
- 2 sprigs fresh thyme leaves picked (optional)
- Bread for serving – grilled charred, or toasted with olive oil
Instructions
- Place the pistachios in a food processor and pulse until finely chopped. Transfer to a small bowl and set aside for garnishing.
- Without rinsing the food processor, add the ricotta, 1 tablespoon of olive oil, and the kosher salt. Zest the lemon directly into the mixture, infusing it with a bright citrus aroma. Blend for about a minute until the ricotta becomes luxuriously thick and creamy. Taste and adjust the seasoning, adding a little more salt if needed.
- Spoon the whipped ricotta onto a shallow serving platter, using the back of a spoon to create peaks and valleys that will catch the toppings. Drizzle with the remaining tablespoon of olive oil, followed by the honey. If concerned about sweetness, start with 1 tablespoon of honey and add more to taste.
- Sprinkle the chopped pistachios over the ricotta, reserving some for additional garnishing as needed. If using, scatter the fresh thyme leaves on top. Serve immediately with your choice of grilled, charred, or toasted bread, allowing each bite to be creamy, crunchy, and slightly sweet.
