Name: Whipped Ricotta with Olives, Roasted Red Peppers, and Infused Herb Oil Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: Italian
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 fresh thyme, plus extra thyme leaves for serving; 2 sprigs fresh rosemary; 1 lb whole-milk ricotta cheese; 1 tablespoon honey; 1/2 teaspoon kosher salt; Crushed red pepper flakes; Toasted bread and/or crackers

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Introduction

This whipped ricotta with olives and roasted red peppers is a creamy, flavorful appetizer that’s easy to prepare and perfect for sharing. The combination of smooth ricotta and savory olive oil infusion makes it an irresistible spread to enjoy with toasted bread or crackers.

Whipped Ricotta with Olives, Roasted Red Peppers, and Infused Herb Oil Recipe - Recipe Image

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 extra 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

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 the pan from heat and let the mixture infuse for 30 minutes.
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.
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 and creamy.
Step 4: Transfer the whipped ricotta to a serving bowl. Spoon the reserved olives and roasted peppers over the top, then drizzle with additional reserved olive oil. Garnish with thyme leaves and crushed red pepper flakes. Serve immediately with toasted bread or crackers.

Tips & Variations

For a nuttier flavor, try adding a tablespoon of toasted pine nuts to the whipped ricotta before blending.
If you prefer less heat, omit the crushed red pepper flakes or substitute with mild paprika.
Swap Castelvetrano olives with Kalamata olives for a more robust, slightly tangy taste.
This dish pairs beautifully with fresh herbs like basil or oregano if thyme and rosemary aren’t available.

Storage

Store leftover whipped ricotta and olive mixture separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, bring to room temperature and stir gently before assembling. This spread is best enjoyed fresh but can be reheated slightly in a warm water bath if needed—avoid direct heat to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this recipe?

While whole-milk ricotta gives the creamiest texture and richest flavor, you can use part-skim ricotta as a lighter alternative. Keep in mind it may be less creamy and slightly drier.

Is there a substitute for the roasted red peppers?

If you don’t have roasted red peppers on hand, you can substitute with sun-dried tomatoes or jarred roasted yellow peppers for a different but delicious flavor profile.