Whipped Ricotta with Olive Oil and Rosemary

“On Thanksgiving, I like serving this with a winter crudité platter so that it’s on the lighter side before the big meal,” says Katie.
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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 to 6 servings
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  1. Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.
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