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whipped ricotta with honey recipe

Whipped Ricotta with Honey

Creamy whole milk ricotta whipped up with premium honey, fresh thyme and lemon zest. This is easy elegance in a delightful spread as a stand alone dish or as base for a tasty crostini.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 30
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups ricotta cheese whole milk, high quality, thick
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt fine grain
  • 3 tbsp premium raw honey
  • 4 tsp fresh thyme leaves only, pinch off stems
  • 1 whole zest of medium lemon microplane, very fine
  • 1/4 tsp ground black pepper to taste

Equipment

  • Food processor or a blender in a pinch

Method
 

  1. In a food processor (or blender ) add all ingredients and blend until smooth and well mixed.
  2. Store in refrigerator to set up. Allow 24 hours to fully meld flavors (but can be eaten at any time).
  3. To serve ad spread/dip, spoon into bowl. Drizzle with honey and top with sprig of thyme.

Notes

Trouble Shooting

Too Runny:  If you do not start with a thick ricotta, the whipped version may get runny. To avoid this, strain ricotta overnight with a cheese clothe and sieve. 
You can also add in more ricotta and then let set up in refrigerator to firm up.