If you are looking for another quick and easy recipe to add to your summer appetizer repertoire, you are in the right place. I recently made this whipped ricotta with honey and added it to a summer appetizer platter with raw vegetables, my spicy roasted cauliflower, and toasted bread and pitas.
Ricotta is an Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of other cheeses. I used whole milk ricotta made from cow’s milk. Many cooks make their own ricotta from whole milk. You may want to try it! Ricotta is light and a little spongy. Many of you have probably used it in lasagna and have not thought about eating it just as is.
You can whip the ricotta in a food processor or with a handheld mixer until smooth. Use a spatula to spread the whipped ricotta in a small decorative bowl. I like to mix a little of the thyme and lemon-infused honey into the ricotta cheese. Then for added flavor, drizzle the honey over the top of the bowl of whipped cheese too.
In just five minutes, you will have created a stunning whipped ricotta appetizer!
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