Description
This whipped ricotta with herbs and honey is a light, creamy, and effortlessly elegant appetizer made in just 10 minutes. With lemon zest, fresh herbs, and a drizzle of honey, it’s the perfect dip or spread for crostini, crackers, or veggies.
Ingredients
- 1 cup whole milk ricotta
- 2 tablespoons fresh mint, roughly chopped
- 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, plus more for brushing baguette slices
- 3 teaspoons honey
- Generous pinch sea salt, to taste
- Freshly ground black pepper, to taste
- 1 baguette, sliced (optional, for serving)
Instructions
- Place ricotta in a bowl and whip with a hand mixer for about 2 minutes until smooth and airy. Transfer to a serving plate or bowl.
- In a separate small bowl, mix together mint, parsley, lemon zest, olive oil, honey, and sea salt.
- Spoon the herb-honey mixture over the whipped ricotta. Add freshly ground black pepper to taste.
- Serve with grilled or toasted baguette slices, crackers, or vegetables.
- For grilled baguette: Brush slices with olive oil and grill over medium-high heat for 1–2 minutes per side.
- For crostini: Preheat oven to 375°F, brush baguette slices with olive oil, season, and bake for 5–7 minutes, flipping halfway.
Notes
- Use whole milk ricotta for the best texture and flavor.
- Strain ricotta before whipping if it’s too wet.
- Store whipped ricotta and herb topping separately if making ahead.
- Try variations with different herbs, sweeteners, or added textures like nuts.
- Serve at room temperature or slightly chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe (without bread)
- Calories: 130
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
