Whipped Ricotta Is the Easiest Way to Upgrade Your Holiday Snack
Whipped ricotta is one of those divine menu items that high-end restaurants will charge you a pretty penny to enjoy with a piece of toast, and why not? It’s a silky, creamy, and decadent snack you’ll never be able to make, right? Well, I don’t want to ruin your favorite restaurant for you, but I need to demystify whipped ricotta. Just because it’s the easiest cheese trick, and you should use it to make the best restaurant-quality appetizer for the holidays, even if you only have access to mediocre ricotta.
Whipped ricotta sounds like you’re using the same method as for whipped cream. While this is partly true, you don’t have to be as finicky about your results. Whipped cream has noticeable peaks that you need to pay attention to , otherwise you may ruin it. Whipped ricotta shouldn’t explode in the same way; instead, it becomes silky and light.
The ricotta is smooth straight out of the container, but you can see from the picture that it has a grainy texture. That’s not a bad thing: In fact, it’s these mini curds that make the ricotta special. As you mix it, the texture of the curd improves until it becomes velvety smooth. This will give the overall texture more bounce and even the flavor will be less watery.
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How to make whipped ricotta
Make the whipped ricotta in a food processor or, for even easier cleanup, use an immersion blender. I love my immersion blender so I use it whenever possible. Simply pour a container of regular ricotta cheese into a tall measuring cup and blend for about 20 seconds. The cheese is thick, so I stop and reposition every now and then to make sure everything is combined. That’s all. Spread or decoratively pipe the silky cheese onto baguette slices or add it to a serving bowl for guests to use as a dip. Before serving, sprinkle it with salt, herbs, crispy pancetta or drizzle with olive oil.
Some recipes suggest adding herbs, seasonings or oils to the ricotta before mixing. It’s entirely up to you, but I think it could potentially affect the texture. I like to decorate the cheese after it’s been whipped, it looks nice and allows the silky cheese to stand out.
One 15-ounce container of ricotta will yield enough cheese to generously top 15 to 25 slices of toasted baguette. Keep in mind that if you make the following recipe, you will have to answer questions about how you made it. It’s up to you whether you give away your restaurant’s secret or not.
Whipped Ricotta Toast with Pesto Recipe
Ingredients:
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1 can (15 ounces) ricotta cheese
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15–25 baguette slices, toasted
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¼ cup pesto
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2 slices prosciutto
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Flake salt for sprinkling
1. Cut the prosciutto into small pieces, about the size of a quarter. Fry them in a frying pan until crispy, about two minutes over medium heat.
2. Add ricotta to a tall glass or measuring cup. Use an immersion blender to blend until smooth and glossy, about 20 seconds. Alternatively, use a food processor and puree the ricotta.
3. Arrange the toast slices on a serving platter. Using a spoon or piping bag, spread the cheese generously onto the toast.
4. Using a small spoon, spoon a little pesto onto each serving. Add a couple of pieces of crispy prosciutto to each toast and sprinkle with flaky salt. Serve immediately.