Whipped Ricotta with Olives and Roasted Red Peppers Recipe

Introduction

This whipped ricotta with olives and roasted red peppers is a creamy, flavorful appetizer that’s perfect for sharing. The combination of smooth ricotta and tangy olives, infused with garlic and herbs, creates a delightful spread that pairs beautifully with toasted bread or crackers.

Ingredients

• 1 cup Castelvetrano olives, pitted and halved
• 1/2 cup extra-virgin olive oil
• 1/3 cup chopped roasted red peppers
• 3 cloves garlic, peeled and smashed
• 4 sprigs thyme, plus leaves for serving
• 2 sprigs rosemary
• 1 pound whole-milk ricotta
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• Crushed red pepper flakes, for serving
• Toasted bread and/or crackers, for serving

Instructions

1. Step 1: In a small saucepan over medium heat, combine the olives, olive oil, roasted red peppers, garlic, thyme, and rosemary. Bring the mixture to a simmer, then reduce the heat to low and cook at a bare simmer, stirring occasionally, for 5 minutes. Remove from heat and let the mixture infuse for 30 minutes.
2. Step 2: Strain the olive mixture through a fine-mesh sieve into a glass measuring cup, reserving the olives and peppers. Discard the garlic and herbs.
3. Step 3: In a food processor, blend the ricotta, honey, and kosher salt until smooth, about 1 minute. With the motor running, slowly pour in 1/4 cup of the reserved olive oil and continue blending until fully combined.
4. Step 4: Transfer the whipped ricotta to a serving bowl. Spoon the reserved olives and roasted peppers over the top and drizzle with more of the reserved olive oil. Garnish with thyme leaves and a sprinkle of crushed red pepper flakes. Serve immediately with toasted bread or crackers.

Tips & Variations

• For a smoother texture, strain the ricotta through a fine-mesh sieve before blending.
• Use mild or spicy olives based on your taste preference to adjust the flavor.
• If you don’t have fresh thyme, dried thyme can be substituted, but use it sparingly to avoid overpowering the dish.
• Add a squeeze of fresh lemon juice to the ricotta before whipping for a bright, tangy note.

Storage

Store the whipped ricotta and olive mixture separately in airtight containers in the refrigerator for up to 3 days. Before serving, stir gently and add an extra drizzle of olive oil if needed. It’s best served fresh, but leftovers can be enjoyed chilled or brought to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole-milk ricotta?

Whole-milk ricotta provides the creamiest texture, but part-skim ricotta can be used if you prefer a lighter option. The whipped ricotta may be slightly less rich and creamy.

How do I make this recipe vegan?

You can substitute the ricotta with a vegan ricotta alternative made from almonds or cashews. Ensure the substitute is smooth and creamy for the best results. The rest of the ingredients are naturally vegan.

Whipped Ricotta with Olives and Roasted Red Peppers Recipe

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This Whipped Ricotta with Olives & Roasted Red Peppers is a creamy and flavorful appetizer featuring smooth, whipped ricotta cheese combined with a fragrant olive and roasted red pepper infusion. Perfectly balanced with hints of garlic, herbs, and honey, this dish is ideal for serving with toasted bread or crackers as a delightful starter or snack.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Infused Olive Oil and Aromatics

• 1 cup Castelvetrano olives, pitted, halved
• 1/2 cup extra-virgin olive oil
• 1/3 cup chopped roasted red peppers
• 3 cloves garlic, peeled, smashed
• 4 sprigs thyme, plus additional leaves for serving
• 2 sprigs rosemary

Ricotta Whip

• 1 lb whole-milk ricotta
• 1 tablespoon honey
• 1/2 teaspoon kosher salt

To Serve

• Crushed red pepper flakes
• Toasted bread and/or crackers

Instructions

1. Infuse Olive Oil: In a small saucepan over medium heat, combine the olives, extra-virgin olive oil, chopped roasted red peppers, smashed garlic cloves, thyme sprigs, and rosemary sprigs. Bring the mixture to a gentle simmer. Then, reduce the heat to low and let it cook at a bare simmer, stirring occasionally, for 5 minutes. Remove the pan from heat and allow the mixture to infuse for 30 minutes to develop the flavors.
2. Strain Mixture: After the infusion time, strain the olive mixture through a fine-mesh sieve into a glass measuring cup. Reserve the olives and roasted peppers while discarding the garlic and herbs. This infused oil will be used to enhance the ricotta and garnish the final dish.
3. Whip Ricotta: Place the whole-milk ricotta, honey, and kosher salt into a food processor. Blend until the mixture is smooth and creamy, about one minute. With the machine running, slowly pour in 1/4 cup of the reserved infused olive oil and continue blending until fully combined and airy.
4. Assemble and Serve: Transfer the whipped ricotta to a serving bowl. Spoon the reserved olives and roasted red peppers over the top, then drizzle with more of the reserved infused olive oil. Garnish with fresh thyme leaves and a sprinkle of crushed red pepper flakes. Serve immediately alongside toasted bread or crackers for dipping.

Notes

• Use whole-milk ricotta for the creamiest texture.
• The infusion step deeply flavors the olive oil which enhances the ricotta; do not skip resting for 30 minutes.
• Adjust the amount of crushed red pepper flakes to your heat preference.
• This dish is best served fresh but can be stored covered in the refrigerator for up to 2 days.
• Substitute Kalamata olives if Castelvetrano are unavailable, though they will provide a different flavor profile.

Keywords: Whipped ricotta, olives, roasted red peppers, appetizer, Italian, creamy dip