Recipe courtesy of Katie Lee Biegel

Whipped Ricotta with Olive Oil and Rosemary

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 4 to 6 servings
  • Nutrition Info
“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.

Ingredients

Directions

  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.