Whipped Ricotta with Lemon and Olive Oil

If I was gifted with endless time, I would throw an elaborate cocktail party.  Then I would (literally) whip up some of this ricotta, garnish it artistically and maybe ironically, and then present it all fancy-like on a silver plate.

Alright, who am I kidding? There's no such thing as endless time.  Many days, it's just a struggle to remember what I'm supposed to be doing at any given moment.  I couldn't master all the intricacies required to pull together a grown-up cocktail party.  The size of my apartment makes it almost laughable to hold an event with more than 10 people at a time.  In reality, I don't own a fancy silver plate.  In fact, I don't own any silver plates at all.  Dreams. Crushed.

But hey, guess what?  I can't still make this whipped ricotta, smear it on some toast, and stand over the sink stuffing my face with it.  If you're into that kind of thing, you know.  No judgements.


Whipped Ricotta with Lemon and Olive Oil
from Joy The Baker
makes 2 cups

Print Recipe

  • 1/4 cup cream cheese, softened
  • 2 cups whole-milk ricotta
  • 2 tablespoons whole milk
  • coarse sea salt
  • freshly ground black pepper
  • lemon zest
  • olive oil, to taste
  • toasted bread, for serving

1) Using an electric mixer, beat the cream cheese until it looks smooth and velvety.

2) Add the ricotta and milk.  Beat for 2-3 minutes, or until the mixture is creamy and no longer grainy.

3) Place the ricotta in a serving dish.  Sprinkle with salt, black pepper, lemon zest, and olive oil, to taste.  Serve with toasted bread.