Easy Whipped Ricotta Toast - A drizzle of lemony, thyme-y honey on top, and you’ll be spellbound!

Hello, how are you today? Welcome to our blog about Cooking. We hope you are very well and looking forward to the new Free Information or Tutorial.

Today we want to share with you a special post:

Easy Whipped Ricotta Toast - A drizzle of lemony, thyme-y honey on top, and you’ll be spellbound!

If you're short on time and need a quick appetizer, snack, breakfast, lunch, or dinner (truly the range!), look no further than Whipped Ricotta Toast.

In just 15 minutes, you'll have toasted bread topped with light, creamy, delicious whipped ricotta and a lemon-thyme honey drizzle.

Plus, the opportunities for more toppings are endless (more on that below).

As if Italy doesn't offer us enough delicious dishes (hello lasagna!), we can also thank them for bringing ricotta into our lives. The word ricotta means "overcooked" in Italian.

This cheese is made from the braised whey of other cheeses, such as provolone and mozzarella.

If you have 30 minutes, you can make your own ricotta at home with just a few pantry items, or just grab a tub from the grocery store.

Whole Milk Ricotta vs. Ricotta with Skimmed Milk

When beating ricotta, go for whole milk ricotta, as the higher fat content will help produce a fluffier, lighter, and in my opinion, tastier burger.

Skim milk ricotta simply has too much water and too little fat to produce the creamy, cloud-like consistency you want.

More Than One Way to Whip Ricotta

A food processor is the easiest way to puree ricotta. Pulse a few times with all the other ingredients until the magic happens: the ricotta will be airy and fluffy.

If you don't have a food processor or just hate doing the dishes, fear not: blend by hand with a wire whisk and a little arm strength.

Other options include using a stand mixer with a whisk or a stand mixer.

Many Ways to Serve Whipped Ricotta

  • Quick Pickled Onions or Radishes: Thinly slice one small red onion or 6 radishes. Place them in a heat resistant container or jar. Bring 2/3 cup red wine vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and a pinch of black pepper to a boil until the sugar is completely dissolved. Pour the pickling liquid over the red onions or radishes. Let rest for 15 minutes or overnight in the fridge.
  • Tomatoes with Jam: Place a pint of cherry tomatoes in a baking dish and toss with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of salt and a pinch of black pepper. Bake them at 425°F until they just start to pop, about 20 minutes. Let them cool down to room temperature.
  • Crispy Ham: Cut 5 to 6 slices of ham into small pieces and heat in a nonstick skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a plate lined with paper towels to cool.

Even more whipped ricotta riffs!

  • Crudité sauce: Sauté the bread and place the whipped ricotta in a bowl. Drizzle with the lemon honey and serve with crisp raw vegetables for an elevated crudité dish.
  • Charcuterie Board – Whipped ricotta with a generous drizzle of lemon thyme honey can add something unique to a “regular” charcuterie board. Scoop into a bowl and serve alongside salami, dried fruit, jams, hard cheeses, and crackers for dipping and greasing.
  • Berries and “Cream”: For a quick dessert, top a bowl of fresh fruit with a tablespoon of whipped ricotta and a sprinkle of brown sugar.
  • Walnut Crisp: Spread whipped ricotta over flatbread chips and top with chopped walnuts. My favorite is pistachios, but almonds, walnuts, pine nuts, or cashews also work well.
  • Put an Egg on It: Liven up your breakfast routine by topping your ricotta toast with a super easy or perfect egg and avocado slices. Not a fan of soft gems? Any style of egg will do!
  • Smoked Salmon: Inspired by bagel and lox, swap out the cream cheese for whipped ricotta and top with thinly sliced lox, raw red onion, tomato, capers, and some fresh dill.


  • 10 (1/2-inch) slices crusty sourdough bread
  • 2 tablespoons extra virgin olive oil, plus more for the bread
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper
  • 15 ounces whole milk ricotta
  • Fine zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1 teaspoon fresh thyme leaves
  • Flake sea salt, for serving (optional)

Special equipment

Food processor


Preheat oven to 425°F.

Toast the bread:

Place the bread in a large baking dish. Brush both sides lightly with olive oil. Season the tops with 1 teaspoon of total salt and a little ground black pepper.

Bake until the top is golden brown and toasted, about 10 minutes. It is not necessary to turn them halfway.

Make the Whipped Ricotta:

Meanwhile, in a food processor, add ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon of salt, and some black pepper.

Process until ricotta is very light and fluffy, 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula and process again for 30 seconds.

Make the Lemon Thyme Honey:

In a small bowl, combine honey, lemon juice, and thyme.

Assemble the toast:

Spread some ricotta on toast (it's okay if it's still a little warm) and drizzle generously with lemon thyme honey. Sprinkle with flaked sea salt, if desired.

Add ingredients (optional):

Enjoy the whipped ricotta toast as is, or play around with the toppings (plenty of suggestions in the notes above).

Whipped ricotta can be refrigerated in an airtight container for up to 5 days. Leftover lemon thyme honey can be refrigerated for up to 1 week.

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊

You may also like

Go up

This site uses cookies: Read More!