I first encountered whipped ricotta when traveling in Sicily, where the cheese is often made with sheep’s milk. Whether you use milk from sheep or cows, when you whisk olive oil into the fresh cheese, it smooths out the slightly grainy mouthfeel and the ricotta takes on a super smooth and lush texture. Perfection on toast (with any fruit or veg you want!) but also amazing over pasta or as a base for a dish of roasted vegetables. Easy to make, easy to eat.
Makes 1 cup
1 cup ricotta
2 tablespoons olive oil, plus more for drizzling
¼ teaspoon sea salt, plus more to taste
Chili flakes, lemon zest
Whisk the ricotta, olive oil and salt in a medium bowl until smooth. Toast the bread and spread ricotta over the top. Finish with a drizzle of olive oil, chili flake, lemon zest and sea salt.