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Prep time
25 minutes
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Cook time
25 minutes
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Serves
8
Author Notes
Ricotta is a cheese of versatility. You can add it to a pasta dish for a creamy filling or mix it into a smooth sauce. You can add dollops to a pizza or bake it into a savory lasagna. Here, this lush, fluffy ricotta meets a crisp slice of sourdough for the perfect customizable appetizer. The base is simple: whip up ricotta in a food processor with some olive oil, salt, and pepper until fluffy and smooth. You can either buy store-bought ricotta, or make your own. Once your ricotta is spread onto the crunchy bread, the options are endless! —Marissa Mullen
Test Kitchen Notes
Try three other delicious variations of whipped ricotta toast, then let us know which is your favorite!
- Whipped ricotta toast with strawberries, basil, balsamic glaze, flaky salt and pepper
- Whipped ricotta toast with grilled peaches, spicy honey, thyme, lemon and flaky salt
- Whipped ricotta toast with garlic roasted cherry tomatoes, basil, flaky salt and pepper
—Food52
Ingredients
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8 cups
whole milk
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3 tablespoons
lemon juice, plus more to taste
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1/2 teaspoon
salt
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1
loaf sourdough bread, sliced
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3 tablespoons
extra-virgin olive oil
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1 teaspoon
fresh thyme leaves
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2 tablespoons
honey
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Flaky salt and ground black pepper, to taste
Directions
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This recipe is for making ricotta from scratch. If you want to use store-bought ricotta, make sure you buy whole milk ricotta for the best consistency.
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Heat milk in a medium saucepan over medium heat. Add the salt and sir occasionally with a wooden spoon until the milk reaches 185°F. The milk will begin to steam with small bubbles close to the edges, about 20 minutes.
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Reduce to a simmer and add the lemon juice. Stir for two minutes until the curds begin to separate from the whey. Let sit for 20 minutes.
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Ladle the ricotta into a cheesecloth-lined colander. Drain and let sit for 10-15 minutes.
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Add ricotta to a food processor with olive oil, salt, and pepper. Blend until fluffy and smooth.
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Brush both sides of the sourdough with olive oil and toast in a skillet over medium heat until crisp.
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Top the sourdough with the whipped ricotta, thyme, honey, salt, pepper, and additional lemon juice to taste.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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