3-Step Spiced Whipped Ricotta Toast
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This three-step whipped spiced ricotta toast combines creamy whole milk ricotta with honey, lemon, and olive oil for a smooth, lightly sweet spread finished with crushed red pepper, oregano, and grilled bread. The balance of creamy ricotta, subtle sweetness, fresh citrus, and warm spice creates a simple yet elevated appetizer perfect for brunch, entertaining, or light snacking. Inspired by restaurant-style ricotta toasts, this recipe comes together in minutes while still feeling polished and impressive. Serve it with fresh fruit and a charcuterie board for an easy appetizer spread. This elevated plating is inspired by the restaurant Misi in Williamsburg, Brooklyn. If you’re looking for more easy-to-make appetizers, try my whipped Pecorino dip or these herb-stuffed mushrooms next.
Why You’ll Love This Recipe
- Quick and easy – Comes together in about 15 minutes with minimal prep.
- Sweet and savory – Honey, lemon, and spice create balanced flavor in every bite.
- Perfect for entertaining – Elegant enough for guests but simple enough for everyday snacking.
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 try my whipped ricotta and hazelnut toasts. You can whip the ricotta by hand or add to a food processor fit with a blade attachment for an easy shortcut that takes less work!
Key Ingredients in This Recipe
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If your ricotta seems watery, strain it through cheesecloth or a fine-mesh sieve before whipping so the final texture is extra thick, fluffy, and spreadable.
Swaps and Substitutions
- Whole milk ricotta: Substitute with whipped goat cheese for a tangier flavor.
- Honey: Swap with hot honey for added heat or maple syrup for a different sweetness.
- Crusty bread: Use baguette slices, sourdough, or crostini.
- Dried oregano: Substitute with za’atar or fresh thyme for a different herbal profile.
- Crushed red pepper: Omit for a milder version or increase for more heat.
How to Make Whipped Ricotta Toast (Step-by-Step)
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.
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.
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.
Serving tip
Add the ricotta mixture to a disposable piping bag then snip the tip off to easily and cleanly pipe onto toasts to elevate the presentation.
How to Serve Whipped Ricotta Toast
- As an appetizer: Serve on grilled or toasted bread for easy entertaining.
- For brunch: Pair with fresh fruit, smoked salmon, or eggs.
- As a dip: Serve the whipped ricotta in a bowl with toasted bread on the side.
- With toppings: Add roasted tomatoes, grilled peaches, or sautéed mushrooms for variety.
How to Store Whipped Ricotta Toast
- Refrigerator: Store whipped ricotta in an airtight container for up to 3 days.
- Bread: Toast or grill bread fresh before serving for best texture.
- Make ahead: Prepare the whipped ricotta in advance and assemble just before serving.
Looking For Other Toast Options?
Ricotta toast is super flexible and easy to customize! 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 adding one of the following toppings:
- Sliced roasted red peppers
- Grilled peaches & a drizzle of honey
- Sautéed wild mushrooms
- Roasted strawberries & a drizzle of balsamic
FAQ – Frequently Asked Questions
Whole milk ricotta is best because it creates the richest, creamiest texture when whipped.
Whipped ricotta is inspired by Italian ingredients and techniques, but ricotta toast is generally considered a modern appetizer rather than a traditional Italian dish.
Fresh herbs, honey, roasted vegetables, fruit, nuts, and red pepper flakes all pair well with whipped ricotta toast.
Yes, whipped ricotta can be made up to 3 days in advance and stored in the refrigerator until ready to serve.
Other Recipes to Try
If you loved how easy this whipped ricotta toast was to put together, check out some of the following reicpes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
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.
Notes:
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.