Spiced Whipped Ricotta Toast
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To make this spiced whipped recipe, ricotta cheese is combined with honey, olive oil, red pepper and oregano for a slightly sweet and spicy seasoned appetizer. It comes together in a matter of minutes and the grilled bread elevates it and makes it seem like you’ve been cooking all day. While I love serving it as a dip you can also pipe the whipped ricotta onto the toasts then garnish with the spices. This elevated plating is inspired by the restaurant Misi in Williamsburg.
Spiced Whipped Ricotta Toast Recipe
Table of contents
Why Whip Ricotta?
Whipping ricotta changes the texture of it, making it completely smooth and fluffy rather than grainy. This popular Italian cheese is made from the whey leftover from the production of other cheeses. It has a mildly sweet flavor and is extremely versatile. The whipped ricotta pairs perfectly with crisp toasts. For a more savory flavor profile I’d recommend this whipped ricotta and hazelnut toasts.
Whip the ricotta by hand or add to a food processor fit with a blade attachment for an easy shortcut that takes less work!
Ingredients to make spiced whipped ricotta toast
Ricotta cheese
Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery.
Honey
Honey adds a natural sweetness that enhances and complements the creamy ricotta and spices.
Lemon
The acidity of the lemon juice balances the other flavors.
Olive oil
While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two. Olive oil has a lower smoke point than many other oils, making it better for lower temperature cooking. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
Seasonings
The whipped ricotta is topped with a slightly spicy, herby blend of crushed red pepper, oregano, salt and pepper.
Bread
I like using a crusty loaves bread for more crispy surface area for spreading though you can also slice up a baguette. I love the smoky flavor grilling the bread adds to this recipe.
How to make whipped ricotta
- Make the ricotta dip. In a medium mixing bowl whisk together the ricotta, honey and lemon juice until completely combined and the ricotta is smooth. This can also be done in a food processor fitted with a blade attachment.
- Make the bread. Heat a large griddle or grill over medium-high heat. Add the slices of bread and cook until grill marks appear, about 1 minute. Remove and halve the slices.
- Plate. Spread out on a small plate or pipe the whipped ricotta onto the toasts. Drizzle with olive oil and sprinkle the top with red pepper, oregano, salt and pepper.
Tips and Tricks for This Recipe
Serving suggestions
- Use a food processor. Make the whipped ricotta in a food processor fitted with a blade attachment instead. This is a quick and easy method plus the ricotta becomes smooth even faster than when beating it by hand.
- Pipe onto toasts. Rather than serving as a dip, add the whipped ricotta mixture to a piping bag or ziplock bag. Cut the tip off and pipe in swirls onto the grilled bread.
Other Toppings
Rather than adding the olive oil, salt, red pepper and oregano to the top of the dip, try piping the whipped ricotta onto grilled bread (or crostini) and add these toppings:
- Sliced roasted red peppers
- Grilled peaches & a drizzle of honey
- Sautéed wild mushrooms
- Roasted strawberries & a drizzle of balsamic
Other Recipes to Try
If you enjoy this whipped ricotta toast recipe, I recommend checking out some of these:
Spiced Whipped Ricotta Toast
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Ingredients:
- 12 ounces whole milk ricotta cheese
- 1 tablespoon honey
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 small loaf French bread, cut into 1” slices
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions:
- In a medium mixing bowl whisk together the ricotta, honey and lemon juice until completely combined. This can also be done in a food processor fitted with a blade attachment.
- Heat a large griddle or grill over medium-high heat. Add the slices of bread and cook until grill marks appear, about 1 minute.
- Spread out on a small plate or pipe the whipped ricotta onto the toasts. Drizzle with additoinal olive oil and sprinkle the top with red pepper, oregano, salt and pepper.
Nutrition:
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Can this be made a day ahead of serving?
Yes! I have done that before and just put it back in the ricotta container until the next day!
A culinary visual delight…and no doubt delicious! I must try it. Thank you for sharing.
Thank you!! Hope you enjoy the recipe Sandra!
Do you have to add the oil on the top? What else could you add
You can skip the oil if you prefer but it adds a nice flavor.