📝 About This Recipe
This elegant appetizer captures the essence of the Mediterranean with its focus on high-quality, minimalist ingredients. Creamy, whole-milk ricotta is whipped to a cloud-like consistency and brightened by the floral acidity of fresh lemon and the crunch of flaky sea salt. It is a versatile starter that balances rich indulgence with a clean, citrus finish, making it the perfect centerpiece for any gathering.
🥗 Ingredients
The Cheese Base
- 2 cups Whole Milk Ricotta Cheese (high-quality, drained of excess liquid)
- 2 tablespoons Heavy Cream (chilled)
- 1 tablespoon Extra Virgin Olive Oil (plus more for drizzling)
Citrus and Seasoning
- 1 Meyer Lemon (zested and juiced)
- 1 teaspoon Maldon Sea Salt (flaky style for finishing)
- 1/4 teaspoon Freshly Cracked Black Pepper (optional)
- 1 teaspoon Honey (mild variety like clover or wildflower)
Aromatics and Garnish
- 2 sprigs Fresh Thyme Leaves (stripped from stems)
- 4-5 pieces Fresh Mint Leaves (finely chiffonaded)
- 2 tablespoons Toasted Pine Nuts (for added texture)
The Accompaniments
- 1 loaf Sourdough Baguette (sliced into 1/2 inch rounds)
- 1 Garlic Clove (peeled and halved for rubbing bread)
👨🍳 Instructions
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1
Begin by draining your ricotta cheese through a fine-mesh sieve lined with cheesecloth for at least 10 minutes to ensure a thick, creamy texture.
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2
While the cheese drains, zest the Meyer lemon using a microplane, being careful to avoid the bitter white pith.
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3
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant. Set aside to cool.
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4
Place the drained ricotta into a food processor or the bowl of a stand mixer fitted with the whisk attachment.
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5
Add the heavy cream, 1 tablespoon of olive oil, and 1 teaspoon of lemon juice to the ricotta.
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6
Process or whisk on high speed for 1-2 minutes until the mixture is light, airy, and completely smooth.
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7
Fold in half of the lemon zest and a tiny pinch of the sea salt by hand to distribute the flavor evenly.
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8
Preheat your broiler or a grill pan. Brush the sourdough slices lightly with olive oil and toast until the edges are charred and crispy.
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9
Immediately rub the warm, toasted bread with the cut side of the garlic clove for a subtle, aromatic bite.
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10
Transfer the whipped ricotta to a shallow serving bowl or spread it artfully across a wooden board using the back of a spoon to create 'swirls'.
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11
Drizzle the honey and a generous amount of high-quality extra virgin olive oil over the top of the ricotta.
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12
Sprinkle the remaining lemon zest, toasted pine nuts, fresh thyme, and mint over the cheese.
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13
Finish with a generous sprinkle of Maldon sea salt and a crack of black pepper.
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14
Serve immediately while the bread is still warm and the ricotta is at room temperature.
💡 Chef's Tips
Always use whole-milk ricotta; low-fat versions are often too watery and won't whip into the desired silky consistency. If Meyer lemons aren't available, use a mix of regular lemon and a splash of orange juice to mimic the sweetness. Don't over-process the cheese; once it looks like stiff whipped cream, stop to avoid it becoming too runny. For the best flavor, use a 'finishing' olive oil that has peppery or grassy notes to contrast the creamy cheese. Ensure your sea salt is a flaky variety like Maldon; the texture is just as important as the saltiness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a dry Prosecco. Serve alongside a bowl of warm, marinated Castelvetrano olives. Accompany with fresh figs or sliced pears for a sweet and savory contrast. Add a side of thinly sliced Prosciutto di Parma or bresaola. Offer a small bowl of chili flakes on the side for guests who enjoy a hint of heat.