Whipped Ricotta with Lemon and Olive Oil

Serve this fresh tasting Whipped Ricotta with Lemon and Olive Oil on good toasted French bread for a rustic yet elegant snack or appetizer.
Photo by Kimberly D.
Adapted from joythebaker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from joythebaker.com

Ingredients

  • 1/4

    cup cream cheese, softened

  • 2

    cups whole-milk ricotta

  • 2

    tablespoons whole milk

  • Coarse sea salt

  • Black pepper, freshly cracked

  • Lemon zest

  • Olive oil

  • Fench bread, toasted, for serving

Directions

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread

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