Whipped ricotta pillow is an easy cocktail party appeizer made with whole-milk ricotta, blended until it reaches an impossibly light, cloud-like consistency. Swirled into a shallow bowl or dish to form soft peaks and valleys, it is generously drizzled with golden honey that pools in its crevices. Top it with toasted, chopped pistachios and sea salt; it become irresistable.
Prep Time
10 minutes
Serves
4-6
Ingredients
- one-quarter cup of shelled, salted, roasted pistachios
- 16 ounces of whole milk ricotta
- 2 tablespoons olive oil
- zest of one lemon
- 2 tablespoons honey
- sea salt
- fresh herbs for serving
Directions
- Pulse the pistachios in a food processor. Set aside.
- Add the ricotta, olive oil, and zest of the lemon. Process until thick and creamy for about a minute.
- Add a little sea salt.
- Transfer the mixture to a shallow bowl or plate, creating peaks that will catch the honey.
- Drizzle the honey over the cheese, starting with one tablespoon at first.
- Sprinkle with pistachios over the top. Garnish with fresh herbs if desired.
What to serve with Whipped Ricotta
- This is nice with crisp crackers, pita wedges or rustic crusty bread
- Or you can warm the ricottta...it's also good in the fall.
Planning a Cocktail Party?
See the full menu, table-setting ideas and make-ahead schedule for your "come-for-cocktails-party".
From Salt, Sun & Supper
Recipes like this recipe appear in Salt, Sun & Supper: Coastal Recipes and the Art of Gathering in the Small Bites Section.