If you’re looking for a sophisticated yet simple appetizer, this Crostini with Whipped Ricotta & Truffle Honey is a must-try. Creamy, whipped ricotta gets a touch of lemon zest and olive oil, then finished with a drizzle of luxurious truffle honey. Served on crispy crostini, this dish is an effortlessly fabulous appetizer perfect for date nights, dinner parties or any celebration.
What is Whipped Ricotta?
Whipped ricotta is a smooth, airy spread made by blending ricotta cheese with olive oil until light and fluffy. It’s mild, creamy and the perfect base for both sweet and savory toppings. In this recipe, the addition of truffle honey adds a rich, earthy depth while a touch of lemon zest brightens the flavor.
If you're hungry for more whipped ricotta recipes, my whipped ricotta dip with sun-dried tomatoes and basil is guaranteed to be a hit at your next get-together or even served alongside these crostinis. And if you want to try your hand at making your own ricotta, you should try out my easy and quick homemade ricotta recipe.
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Why You'll Love This Recipe
- 5-minute prep. Just whip, drizzle, and serve!
- Elegant and impressive. A restaurant-quality dish with minimal effort - my favorite kind of recipes!
- Customize as you wish! Switch up the toppings to your preference, either salty or sweet.
Ingredients You'll Need
- Whole-milk ricotta. The key to a rich and creamy texture - avoid low-fat ricotta for the best results. You can also make your own easily at home!
- Extra virgin olive oil. You'll want to use a good quality oil as it adds silkiness and enhances the flavor.
- Lemon zest. Brightens the dish and balances the richness.
- Truffle oil. Together with the honey, we'll use this to create the topping for this appetizer.
- Honey. I use raw honey but use your favorite!
- Crostini. To make this recipe even simpler, I like using store-bought crostini or bruschettini. However, feel free to make your crostini by toasting small slices of a baguette or ciabatta!
Scroll to the recipe card below to find the remaining ingredients and quantities!
Step-by-Step Instructions
- Whip the ricotta. Using a food processor or immersion blender, blend ricotta, olive oil, salt, black pepper, and lemon zest until smooth and fluffy (about 1-2 minutes).
- Tip: For an extra creamy texture, let the ricotta sit at room temperature for 10 minutes before whipping.
- Make the truffle honey. In a small bowl, mix the honey with 1 teaspoon of truffle oil to start. Taste and adjust - if you want a stronger truffle flavor, add it in ½ teaspoon increments. Stir well and let it sit for at least 15-30 minutes before using to allow the flavors to marry.
- If you have any leftover: Store the truffle honey in an airtight container at room temperature for up to 2 weeks.
- Assemble & serve. Spread the whipped ricotta onto each crostini. Drizzle with truffle honey and sprinkle with flaky sea salt. Garnish with fresh thyme or rosemary, for an elevated presentation.
Tips and Tricks
- Use high-quality ricotta. Fresh, whole-milk ricotta gives the best flavor and texture.
- Drizzle truffle honey just before serving. This preserves its delicate aroma - bonus point if you drizzle for your guests at the table!
- Pair with a crisp white wine. A Chardonnay or Sauvignon Blanc complements the flavors of these crostini.
Substitutions
- Don't have ricotta on hand? Try whipped goat cheese or mascarpone for a slightly different but equally luxurious texture. And use any leftover mascarpone to make this delicately sweet mascarpone frosting.
- Dairy-free. Use a plant-based ricotta alternative, like whipped tofu or cashew ricotta - just know that the texture may not be as creamy as original ricotta.
Variations
- Savory-sweet combo. Add toasted walnuts or crushed pistachios for a crunchy contrast.
- Just a hint of spice. Drizzle some Calabrian chili oil or sprinkle with red pepper for subtle heat.
- Mediterranean flair. Add chopped olives or sun-dried tomatoes for more depth of flavor.
Storing, Freezing and Making Ahead
- Fridge. Store leftover whipped ricotta in an airtight container for up to 3 days.
- Freezing. I don't recommend you freeze the whipped ricotta since it can become grainy when thawed.
- Make-ahead tip. You can whip the ricotta up to 24 hours in advance! Then just assemble the crostini with the rest of the toppings for the freshest flavor.
Top tip
For extra silky and airy whipped ricotta, use high-quality whole-milk ricotta and let it come to room temperature before blending. This helps it whip up light and creamy instead of dense!
FAQ
Yes! The whipped ricotta can be made a day in advance and stored in the fridge. Just give it a stir before serving.
I don't recommend anything but whole milk ricotta when making whipped ricotta - this really makes a difference when it comes to texture!
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
More Fabulous Bites
Hungry for more? Try these recipes next:
Crostini with Whipped Ricotta & Truffle Honey
Ingredients
For the Whipped Ricotta
- 1 cup whole-milk ricotta
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- crostini can make your own or buy them already baked
- flakey sea salt optional, for garnish
- fresh thyme or rosemary optional, for garnish
For the Truffle Honey
- ½ cup honey
- 2 teaspoon truffle oil
Instructions
- Whip the ricotta. Take the the ricotta out of the fridge for about 10 minutes prior to starting. Using a food processor or immersion blender, blend ricotta, olive oil, salt, black pepper, and lemon zest until smooth and fluffy (about 1-2 minutes).
- Make the truffle honey. In a small bowl, mix the honey with the 1 teaspoon of truffle oil to start. Taste and adjust - if you want a stronger truffle flavor, add more in ½ teaspoon increments. Stir well and let it sit for at least 15-30 minutes before using to allow the flavors to marry.
- Assemble & serve. Spread the whipped ricotta onto each crostini. Drizzle with truffle honey. Optional but highly recommended, sprinkle flakey sea salt and garnish with fresh thyme or rosemary, for an elevated presentation.
Notes
- Fridge. Store leftover whipped ricotta in an airtight container for up to 3 days.
- Freezing. I don't recommend you freeze the whipped ricotta since it can become grainy when thawed.
- Make-ahead tip. You can whip the ricotta up to 24 hours in advance! Then just assemble the crostini with the rest of the toppings for the freshest flavor.
- Use high-quality ricotta. Fresh, whole-milk ricotta gives the best flavor and texture.
- Drizzle truffle honey just before serving. This preserves its delicate aroma - bonus point if you drizzle for your guests at the table!
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