Whipped Ricotta with Raisins and Pine Nuts

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 tablespoons plus 1 teaspoon white wine vinegar

1 1/2 teaspoons honey

Kosher salt

3 tablespoons golden raisins

2 tablespoons extra-virgin olive oil

Freshly ground pepper

1 16-ounce container whole-milk ricotta cheese

1 tablespoon capers, drained

2 tablespoons toasted pine nuts

Chopped fresh parsley, for topping

Toasted baguette slices, for serving


  1. Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
  2. Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
  3. Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.