Whipped Ricotta with Olives and Roasted Red Peppers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
