Whipped ricotta with lemony olives is an easy 10 minute recipe using only 10 simple ingredients. Lemony olives mixed with herbs are topped on light and fluffy whipped red pepper ricotta. Serve with crusty bread for an elevated appetizer.
I have a few go-to recipes that are quick and easy to make and perfect for serving at a party or apéro and whipped ricotta is one of my favorites.
In this version, creamy ricotta is combined with roasted red peppers and topped with lemony olives and crunchy toasted pine nuts. Pair with crusty bread and a glass of white wine or champagne for a perfect appetizer.
This no-cook recipe takes less than 10 minutes to make, making it a great choice when entertaining. Simply mix the olives with lemon, olive oil and herbs and let marinade. While olives marinade, whip the ricotta. Add ricotta mixture and olives to a bowl and serve with toasted bread.
For more delicious appetizers, try my eggplant caponata and marinated herb white beans.
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Ingredients
Only 9 ingredients (plus salt and pepper) and 10 minues are needed to make this crowd favorite appetizer.
- Whole milk ricotta cheese
- Roasted red peppers
- Mixed olives
- Lemon
- Extra-virgin olive oil
- Fresh rosemary
- Fresh thyme
- Pine nuts
- Flat-leaf parsley
- Kosher salt and black pepper
See recipe card for quantities.
Instructions
Whipped ricotta with lemony olives takes only 10 minutes to prepare.
Step 1: Prepare olives In a medium bowl, combine the pitted olives, lemon juice, lemon zest, olive oil, rosemary, and thyme. Toss to coat everything with olive oil. Set aside while you prepare the ricotta.
Step 2: Toast pine nuts In a small pan, add the raw pine nuts. Toast them over medium-low heat until golden and fragrant, about 6-8 minutes, stirring to make sure they don’t burn. Remove from the pan and set aside.
Step 3: Whip ricotta In a food processor, combine ricotta, roasted peppers, salt and pepper until smooth, about 4 pulses. Add ricotta mixture to a shallow bowl. Store in the fridge until ready to assemble.
Step 4: Assemble Top whipped ricotta and red peppers with olive mixture, pine nuts, parsley and a drizzle of olive oil, if desired.
Equipment
A food processor or immersion blender makes whipping the ricotta easy, but a whisk also works.
Food processor or immersion blender
Cutting board
Chef’s knife
Serving bowl
Storage
Store the whipped ricotta and olives separately for up to a week in the fridge.
FAQ
For best results, use a whole milk ricotta not a part skin ricotta. This will help create a creamy consistency that is not watery.
Yes! Goat cheese or feta are good substitutes. Goat cheese whipped up nicely and has a mild flavor that pairs well with red peppers. Feta cheese is saltier than ricotta, so if you use feta add the salt until after whipping the cheese and peppers so you can adjust.
Nope! A food processor makes the process a bit easier, but you can also just vigorously whisk the ricotta with a whisk. Am immersion blender also works well.
Serve the whipped ricotta and olives in separate bowls and let guests mix up themselves if desired.
Serve with toasted French bread slices or cracker. Whipped ricotta without the toppings can also be used as a delicious spread on sandwiches.
Whipped Red Pepper Ricotta with Olive Topping Recipe
- Total Time: 10
- Yield: 6 1x
- Diet: Vegetarian
Ingredients
Whipped ricotta with roasted peppers
16 ounces whole milk ricotta cheese
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup of roasted peppers, chopped
Olive topping
1 cup mixed olives, pitted and sliced in half
1 tablespoon fresh lemon juice
zest of half a lemon
¼ cup extra-virgin olive oil
2 sprigs fresh thyme
1 tablespoon of fresh rosemary, minced
Garnish/Serving
2 tablespoons raw pine nuts
1 tablespoon flat-leaf parsley, rough chopped
Drizzle of olive oil (optional)
1 loaf of crusty French bread, toasted
Instructions
- Prepare olives: In a medium bowl, combine the pitted olives, lemon juice, lemon zest, olive oil, rosemary, and thyme. Toss to coat everything with olive oil. Set aside while you prepare the ricotta.
- Toast pine nuts: In a small pan, add the raw pine nuts. Toast them over medium-low heat until golden and fragrant, about 6-8 minutes, stirring to make sure they don’t burn. Remove from the pan and set aside.
- Whip ricotta: In a food processor, combine ricotta, roasted peppers, salt and pepper until smooth, about 4 pulses. Add ricotta mixture to a shallow bowl. Store in the fridge until ready to assemble.
- Assemble & Serve: Top whipped ricotta and red peppers with olive mixture, pine nuts, parsley and a drizzle of olive oil (if desired.
- Prep Time: 10
- Category: Appetizer
- Cuisine: Mediterranean
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