Whipped Ricotta with Honey and Lemon
Whipped Ricotta with Honey and lemon just might be my new favorite easy appetizer! It's light and creamy and the bright lemon and sweet honey are a match made in heaven!
Ingredients
- 16 oz whole milk ricotta
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon fresh chopped rosemary ((or ½ teaspoon dried))
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons honey ((divided))
- Fresh cracked pepper
- Baguette or crackers for dipping
Directions
- 1
Add the ricotta to a food processor or blender along with the olive oil, salt, rosemary, and 2 tablespoons of honey.
- 2
Zest your lemon before cutting it then add in the lemon zest, and lemon juice to the mixer. (if you don't have a way to zest the lemon, you can just add in an extra teaspoon of juice for extra lemony flavor).
- 3
Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds.
- 4
Once everything is smooth, you can add it to your serving bowl.
- 5
When you're ready to serve, take the extra 2 tablespoons of honey and warm it in the microwave for just a few seconds. Be careful not to use too small of a bowl because it tends to bubble over. Pour the warm honey over the ricotta. Top with fresh cracked pepper and an extra sprinkle of lemon zest and enjoy!
- 6
There are a couple ways to make the toast / crostini for this recipe. - You can add some olive oil and butter to a pan and cook the bread until crispy.- You can brush them with oil or butter and toast them in the oven at 450° for about 7 minutes per side. (this works best when making enough for a large crowd)