HG Recipes
Whipped Ricotta Spread
Recipe by Emma Moore
Ingredients
- 2 cup fresh whole milk ricotta
- 2–3 tbsp good quality olive oil (plus more for drizzling)
- 1 tbsp honey (plus more to taste)
- 1 tsp finely chopped fresh rosemary
- Pinch of sea salt
- Optional: cracked black pepper, lemon zest, chili flakes for garnish
Instructions
Whip the Ricotta: In a food processor or with a hand mixer, whip the ricotta with 2 tablespoons of olive oil and a pinch of sea salt until smooth and creamy (about 1–2 minutes). Add more olive oil if needed for desired texture.
Add Honey & Rosemary: Fold in the honey and chopped rosemary by hand to keep some texture and herb definition.
Serve: Spoon into a shallow serving bowl. Drizzle with more olive oil and a little extra honey. Garnish with a sprig of rosemary, lemon zest, or cracked pepper if you like.
Pair With: Warm crostini, seeded crackers, grilled baguette, or as a base under roasted grapes or figs.
