Recipe courtesy of Katie Lee Biegel

Whipped Ricotta with Olive Oil and Rosemary

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 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 the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
  2. Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

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