Buzz
Whipped ricotta is one of those indulgent dishes that upscale restaurants often charge a premium for, served with a slice of toast—though it’s totally worth the price. It’s creamy, smooth, and a luxurious appetizer that seems impossible to recreate at home, right? Well, I don’t want to spoil your love for those fancy restaurants, but let me tell you that whipped ricotta is one of the easiest cheese tricks you can master. With it, you can prepare a restaurant-grade appetizer for your holiday spread, even if your ricotta isn’t the highest quality.
When you think of whipped ricotta, you might imagine it’s similar to whipping cream. While there are similarities, the process doesn’t require the same attention to detail. Whipped cream has distinct peaks you have to watch for, or you risk messing it up. Whipped ricotta, on the other hand, doesn’t need to puff up in that same way; it simply turns silky and light.
Ricotta straight from the container has a smooth texture, but as seen in the image, it carries a slight graininess. That’s not a flaw—it’s actually one of the things that makes ricotta unique. Once blended, those tiny curds smooth out, transforming it into a velvety consistency. This process enhances both the texture, adding bounce, and the flavor, reducing any excess wateriness.
Recommended product to use:
I use the All-Clad Wireless Immersion Blender
How to prepare whipped ricotta
To make whipped ricotta, you can use a food processor, but for even less mess, an immersion blender works wonders. I’m a big fan of my immersion blender and use it whenever possible. Simply pour a container of regular ricotta into a tall measuring cup, blend for about 20 seconds, and you’re done. Since the cheese is thick, I pause to adjust the position occasionally to ensure everything blends evenly. That’s all there is to it. Scoop or pipe the smooth ricotta onto baguette slices, or serve it in a bowl as a dip. Top with flaky salt, herbs, crispy pancetta, or drizzle with olive oil for extra flavor before serving.
Some recipes suggest adding herbs, spices, or oils to the ricotta before blending, and while this is entirely your choice, I find that it can affect the texture. I prefer to add these extras after blending, which not only looks stunning but also lets the creamy ricotta shine on its own.
One 15-ounce container of ricotta yields enough to generously top 15 to 25 slices of toasted baguette. Just a heads-up—if you follow this recipe, be ready to field some questions about how you made it. Whether you reveal your secret is entirely up to you.
Whipped Ricotta Toast with Pesto Recipe
Ingredients needed:
1 (15-ounce) container of ricotta cheese
15 to 25 slices of toasted baguette
¼ cup of pesto
2 slices of prosciutto
Flaky salt for topping
1. Tear the prosciutto into small pieces, about the size of a quarter. Fry them in a pan until they become crisp, about two minutes over medium heat.
2. Place the ricotta in a tall glass or measuring cup. Use an immersion blender to blend it until it becomes smooth and glossy, which should take about 20 seconds. Alternatively, you can use a food processor to blend the ricotta.
3. Arrange the toasted baguette slices on a serving platter. Spoon or pipe a generous amount of the whipped ricotta onto each piece.
4. Use a small spoon to add a dollop of pesto onto each piece. Top with a couple of crispy prosciutto pieces and finish with a sprinkle of flaky salt. Serve right away.
