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

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★★★★★

5 from 56 reviews

This Whipped Ricotta With Olives & Roasted Red Peppers recipe features creamy, smooth ricotta cheese blended with sweet honey and kosher salt, topped with flavorful Castelvetrano olives and chopped roasted red peppers infused in olive oil and herbs. The olive oil infusion is gently simmered and strained, then incorporated into the ricotta for a rich, velvety texture, making it a perfect savory spread or appetizer served with toasted bread or crackers.

Ingredients

Scale

Olive Infusion

  • 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

Whipped Ricotta

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

For Serving

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

Instructions

  1. Infuse Olive Oil: In a small saucepan over medium heat, combine the Castelvetrano 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 cook at a bare simmer, stirring occasionally, for 5 minutes to allow the flavors to meld. Remove the pan from heat and let the mixture infuse for 30 minutes to deepen the flavor.
  2. Strain Olive Mixture: After infusion, strain the olive mixture through a fine-mesh sieve into a glass measuring cup, reserving the olives and roasted peppers. Discard the garlic cloves and herb sprigs as they have imparted their flavor sufficiently.
  3. Prepare Whipped Ricotta: Transfer the whole-milk ricotta to a food processor and add the honey and kosher salt. Blend until smooth and creamy, about 1 minute. With the motor running, slowly drizzle in 1/4 cup of the reserved infused olive oil, continuing to blend until fully combined, resulting in a luscious, whipped ricotta texture.
  4. Assemble and Serve: Spoon the whipped ricotta into a serving bowl. Arrange the reserved Castelvetrano olives and roasted red peppers on top. Drizzle with additional infused olive oil to taste. Garnish with fresh thyme leaves and a sprinkle of crushed red pepper flakes for a touch of heat. Serve immediately alongside toasted bread and/or crackers for a delightful appetizer or snack.

Notes

  • Use Castelvetrano olives for their mild, buttery flavor; other olives may alter the taste.
  • Infusing the olive oil with herbs and garlic adds depth but be sure to strain well to avoid overpowering the ricotta.
  • Whole-milk ricotta is best for richness and smooth whipping; part-skim ricotta may be less creamy.
  • Adjust honey amount to taste for balancing sweetness against savory flavors.
  • Serve the whipped ricotta fresh for best texture and flavor; refrigerate leftovers in an airtight container for up to 2 days.
  • Perfect as a spread for toasted baguette slices, crackers, or fresh vegetable crudités.

Keywords: whipped ricotta, ricotta spread, Castelvetrano olives, roasted red peppers, savory appetizer, Italian appetizer, whipped cheese dip

Find it online: https://dylangranv.com/whipped-ricotta-with-olives-roasted-red-peppers-and-infused-herb-oil-recipe/