📝 About This Recipe
This luxurious spread transforms humble ricotta into a cloud-like masterpiece through the magic of high-speed aeration and premium olive oil. Drawing inspiration from the rustic hills of Southern Italy, it balances the milky sweetness of fresh dairy with the punch of garden-fresh herbs and the mellow depth of roasted garlic. It is the ultimate versatile appetizer, offering a sophisticated texture that is both light as air and decadently creamy.
🥗 Ingredients
The Whipped Base
- 16 ounces Whole Milk Ricotta Cheese (high quality, drained of excess liquid)
- 2 ounces Cream Cheese (softened to room temperature for stability)
- 3 tablespoons Extra Virgin Olive Oil (use a fruity, high-quality oil)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 1 teaspoon Fresh Lemon Juice (to brighten the fats)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Honey (to balance the acidity)
The Herb Infusion
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (stems removed, finely chopped)
- 1/2 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 2-3 pieces Roasted Garlic Cloves (mashed into a paste)
For Garnish & Serving
- 1/4 teaspoon Cracked Black Pepper (freshly ground)
- 1 pinch Red Pepper Flakes (for a subtle heat)
- 1 tablespoon Additional Olive Oil (for drizzling)
- 1 loaf Sourdough Baguette (sliced and toasted)
👨🍳 Instructions
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1
Begin by draining your ricotta cheese through a fine-mesh sieve for 10 minutes to ensure the final texture isn't watery.
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2
Place the drained ricotta and the softened cream cheese into the bowl of a food processor fitted with the steel blade attachment.
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3
Pulse 5-6 times to break up the curds and begin the smoothing process.
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4
Turn the processor to high speed and stream in the 3 tablespoons of extra virgin olive oil slowly while the machine is running.
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5
Continue processing for 2 full minutes until the mixture looks like thick whipped cream and no grains remain.
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6
Stop the machine and scrape down the sides with a rubber spatula to ensure every bit is incorporated.
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7
Add the lemon zest, lemon juice, honey, mashed roasted garlic, and kosher salt to the bowl.
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8
Pulse 3-4 more times just to incorporate the aromatics without over-processing the lemon oils.
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9
Transfer the whipped mixture to a medium mixing bowl.
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10
Gently fold in the minced chives, parsley, and thyme by hand using a spatula; this keeps the herbs vibrant and prevents the dip from turning green.
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11
Taste the mixture and add an extra pinch of salt or a drop of lemon juice if you prefer more zing.
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12
Spread the ricotta onto a shallow serving plate or bowl using the back of a spoon to create deep decorative swirls and wells.
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13
Drizzle the top generously with your best olive oil so it pools in the swirls.
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14
Finish with a sprinkle of cracked black pepper, red pepper flakes, and a few extra herb leaves for visual appeal.
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15
Serve immediately at room temperature alongside warm, toasted bread.
💡 Chef's Tips
Always use whole milk ricotta; part-skim versions lack the fat content necessary to achieve a velvety mouthfeel. If you don't have a food processor, a high-speed blender works, but be careful not to over-blend or the friction may melt the fats. For the best flavor, let the whipped ricotta sit at room temperature for 20 minutes before serving to let the herb oils bloom. Avoid using dried herbs here; the fresh aromatics are essential for the 'garden-fresh' profile of this specific dish. If the mixture seems too stiff, add one teaspoon of heavy cream or milk to loosen it during the whipping phase.
🍽️ Serving Suggestions
Pair with warm grilled sourdough rubbed with a raw garlic clove for a rustic touch. Serve alongside a chilled glass of crisp Vermentino or a dry Sauvignon Blanc. Use as a sophisticated base for a platter of roasted heirloom carrots or charred asparagus. Accompany with a small bowl of Castelvetrano olives and Marcona almonds for a complete aperitivo spread. Top with a few fresh figs or a drizzle of balsamic glaze for a sweet-and-savory variation.