Lemon Ricotta
This creamy lemon ricotta is whipped to perfection, then topped with honey and fresh herbs. It's a delicious appetizer, especially when paired with crispy crostini or a fresh baguette.
Ingredients
- 1 lemon
- 3 teaspoons olive oil
- 2 Tablespoons honey
- 1 cup ricotta whole milk
- ¼ teaspoon salt
- basil leaves sliced into thin strips
Instructions
- Wash and dry the lemon and basil leaves.
- Take your lemon, and zest the yellow peel off the lemon. Set aside.
- To a small bowl, add your olive oil, honey, and 1 Tablespoon fresh lemon juice. Stir to combine.
- Add your ricotta to the bowl of a stand mixer, or other mixing bowl if using a hand mixer. Add the salt to the ricotta. Mix on medium speed for 2 minutes.
- Add the ricotta to a shallow bowl or a plate. Spread out, trying to add a little decoration with the back of a spoon while spreading.
- Top the whipped ricotta with fresh lemon zest, then spoon over as much of the lemon/honey mixture as desired. Top with chopped basil leaves.
Notes
- Zest your lemon before juicing! It's hard to zest a lemon once it's been sliced. Much easier to zest when whole.
- The lemon ricotta dip is on the cooler side if you use the ricotta fresh from the refrigerator. For a more room-temperature dip, let the ricotta slightly warm up either before or after mixing (before adding the honey/lemon mixture).
- The whipped ricotta can be used as a dip, or served with a spoon so you can spread it onto crackers, bread, or crostini.
Nutrition
Calories: 173kcalCarbohydrates: 13gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 198mgPotassium: 107mgFiber: 1gSugar: 9gVitamin A: 280IUVitamin C: 14mgCalcium: 135mgIron: 1mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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