Whipped Ricotta with Honey & Pomegranate Balsamic
Light, creamy whipped ricotta topped with honey, crunchy pistachios, fresh thyme and Salty Olive Pomegranate Balsamic. An elegant Mediterranean-inspired appetizer that's ready in just 10 minutes.
Print
Pin
Servings: 6 Servings
Ingredients
- 1 cup whole-milk ricotta cheese
- 1 tablespoon honey
- 1 tablespoon Salty Olive Leccino Extra Virgin Olive Oil
- 1 –2 tablespoons Salty Olive Pomegranate Balsamic Vinegar
- 2 tablespoons pistachios roughly chopped
- 1 teaspoon fresh thyme leaves
- 1 pinch flaky sea salt
- Toasted baguette slices or crackers for serving
Instructions
- Whip the ricotta. Add the ricotta, honey and Leccino EVOO to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until smooth, light and creamy.
- Transfer to a serving bowl. Spoon the whipped ricotta into a shallow serving bowl. Use the back of a spoon to create gentle swirls across the surface.
- Add the toppings. Sprinkle with chopped pistachios, fresh thyme and a pinch of flaky sea salt.
- Finish with balsamic. Drizzle 1–2 tablespoons of Salty Olive Pomegranate Balsamic over the ricotta just before serving.
- Serve and enjoy. Serve immediately with warm toasted baguette slices, crostini or your favorite crackers.
Notes
Mrs. Salty's Tips
-
For the creamiest texture: Use whole-milk ricotta. If it's especially watery, drain it briefly before whipping.
-
Make ahead: Whip the ricotta up to 24 hours in advance and refrigerate in an airtight container. Add the toppings and balsamic just before serving.
-
Try a different balsamic: Salty Olive Fig Balsamic would be delicious for a richer, slightly earthier flavor. Strawberry Peach adds a sweeter, fruitier twist.
-
Entertaining idea: Serve with sliced pears or crisp apple wedges alongside the crostini for a beautiful fall appetizer platter.