This light, fluffy whipped ricotta is as close as you can get to eating a cloud. A creamy, decadent cloud. It's delicious spread or piped onto toast, but there's lots more it can do. Spoon it onto a serving plate and top with roasted vegetables, add it to bruschetta, or serve as dessert with fresh or roasted strawberries. You could even swap it in for whipped cream to give classic strawberry shortcake a savory edge.
Some tips for primo whipped ricotta:
1. Use whole milk ricotta! Not only will it taste more delicious, it'll also whip up much fluffier.
2. Keep your ricotta cold until you're ready to whip. This will also help incorporate air into the ricotta – just like when you're making whipped cream.
3. Use your favorite extra-virgin olive oil. Olive oils with distinctive flavor will take front and center in this spread. If you've got a fancy or finishing bottle you love, use it here! And if you're not keen on adding a whole 1/4 cup of oil, go with 2-3 tablespoons instead.
4. Making this in the spring? Level up your toast with lemony peas. We love getting sugar snap peas from the farmers' market when they're in season. Turns out, they make an excellent topper for whipped ricotta toast :) Follow this easy recipe and they'll upgrade this toast into a full-blown healthy lunch. In a medium bowl, combine 3 teaspoons lemon juice, 1 1/2 teaspoons minced shallot, 1 teaspoon lemon zest, and a pinch of salt. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 4 ounces trimmed snap peas and let cook undisturbed, until undersides are golden and charred, about 3 minutes. Transfer peas to bowl with lemon juice mixture and toss to combine. Season with salt and pepper and top with fresh mint.
Though we love to use this ricotta on toast it can be used on a whole bunch of other bases. It can be added to pasta to add a light richness to a tomato sauce. Or go super decadent and top some mashed potatoes with it!
Made this? Let us know how it went in the comment section below!
