Julie Clark
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Whipped Ricotta with Blueberry Thyme Jam
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Creamy whipped ricotta spread on golden crostini and topped with a warm blueberry honey thyme sauce. Ready in 25 minutes, make-ahead friendly, and impressive enough for a party.
This whipped ricotta recipe is exactly what it sounds like: regular ricotta cheese that’s been processed until it transforms into something silky and fluffy. It takes about 90 seconds in a food processor, and it makes every single thing you put it on taste like it came from a fancy restaurant.
This easy appetizer ricotta toast version is excellent with a quick blueberry thyme sauce, but it is just as good in a serving bowl with vegetables, pita chips, crackers or crusty bread.
What Is Whipped Ricotta (And Why It’s Better Than Regular Ricotta)
Regular ricotta is grainy and dense. Whipped ricotta is smooth, light, and spreadable. The whipping process breaks down the curds and incorporates a tiny bit of air, which changes the texture completely.
The difference between ricotta and whipped ricotta is texture, not ingredients. That said, what you add during whipping matters. A little olive oil adds richness and helps the emulsification. Lemon juice and zest brightens the flavor. Salt & pepper pull everything together.
And it’s amazing served on toast! I first had ricotta toast after one of Kinslee’s friends requested it for breakfast on our vacation. And now I completely understand. There’s something about the warm, jammy fruit against the cool, creamy ricotta and that salty, crispy bread that just works.
Serve this as an appetizer or dessert with our lasagna recipe.
Enjoy! -Julie
What You Need for the Best Whipped Ricotta
Whole milk ricotta, not part-skim. This is non-negotiable. Part-skim ricotta has less fat, which means less flavor and a grainier result even after whipping. The full-fat version is what gives you that rich, creamy texture. I prefer Belgioioso ricotta.
Good olive oil. Since there are so few ingredients, a bright, fruity extra-virgin olive oil makes a noticeable difference.
Fresh lemon. The zest adds fragrance; the juice adds a pop of brightness that keeps the ricotta from tasting heavy.
For the blueberry jam: Fresh blueberries hold their shape better than frozen during cooking, so you get that ideal half-whole, half-broken-down texture. Frozen will work ok too, just expect a slightly looser sauce.
See the recipe card for full ingredients and amounts.
The One Thing That Makes or Breaks Whipped Ricotta
The tool you use.
Food processor = best result. Run it for 60–90 seconds, scrape down the sides once at the 30-second mark, and keep going. The ricotta will look grainy at first but just keep going. At about 60 seconds it will become white, glossy, and smooth. At 90 seconds it’s as good as it’s going to get.
Hand mixer works. Use the whisk attachment, medium-high speed, about 2–3 minutes. The texture won’t be quite as uniform as a food processor but it gets close.
Blender is not ideal. It works, but the ricotta gets over-processed and loose — almost pourable. If a blender is all you have, use it, but keep it very short (20–30 seconds, stopping often to check texture).
Whisking by hand won’t work. You can smooth it out a bit, but you won’t get the airiness. Save yourself the arm workout.
One more thing: make sure your ricotta isn’t super watery. Some brands hold more liquid than others. If you open the container and it looks wet, drain it through a fine mesh strainer for 15–20 minutes first. Watery ricotta will result in a loose final texture.
Whipped Ricotta Toast with Blueberry Thyme Jam
Silky smooth whipped ricotta is piled on golden crostini with warm blueberry-thyme jam. Make-ahead friendly and ready in 25 minutes.
Servings 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
Whipped Ricotta
- 2 cups whole-milk ricotta drain off liquid if watery
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Crostini
- 1 French baguette sliced ½-inch thick (about 24 slices)
- 3 tablespoons olive oil
- Flaky sea salt
Blueberry-Honey Drizzle
- 1½ cups fresh blueberries
- 3 tablespoons honey wildflower or clover
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- 3-4 sprigs fresh thyme
- Pinch of salt
Instructions
Whip the ricotta:
- Add ricotta, olive oil, lemon zest, lemon juice, salt, and pepper to a food processor. Process for 60–90 seconds, scraping down the sides once, until the ricotta is completely smooth, light, and almost fluffy in texture. Taste and adjust salt or lemon. Transfer to a bowl, cover, and refrigerate until ready to use. 2 cups whole-milk ricotta, 2 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Toast the crostini:
- Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle with a pinch of flaky salt. Bake 8–10 minutes, flipping once halfway through, until golden and crisp. Set aside to cool. 1 French baguette, 3 tablespoons olive oil, Flaky sea salt
Make the blueberry-honey drizzle:
- Combine blueberries, honey, water, lemon juice, thyme sprigs, and salt in a small saucepan over medium heat. Stir gently and cook until blueberries begin to burst and the sauce thickens slightly, about 7–8 minutes. You want roughly half the berries whole and half broken down — don't stir too aggressively. Remove thyme sprigs. The sauce will thicken further as it cools. 1½ cups fresh blueberries, 3 tablespoons honey, 1 tablespoon water, 1 teaspoon fresh lemon juice, 3-4 sprigs fresh thyme, Pinch of salt
- Spread a generous tablespoon of whipped ricotta onto each crostini leaving a slight well in the center. Spoon a small amount of blueberry-honey jam into the center of each. Finish with a tiny drizzle of extra honey, a few fresh thyme leaves, and a crack of black pepper and pinch of flaky salt over the whole platter. Serve immediately.
Notes
No food processor? A hand mixer works well. A blender will work but tends to over-loosen the texture. Whisking by hand won’t achieve the same airiness.
The sauce can be served warm, at room temperature, or gently rewarmed. Warm sauce over cool ricotta is the ideal contrast.
Garnish whipped ricotta with fresh herbs like parsley, basil, fresh mint or rosemary.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 toasts, with 1 serving being 2 toasts. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Assembled crostini are best within 20–30 minutes before the bread begins to soften. For a party, set up a DIY station with the crostini, a bowl of whipped ricotta, and the sauce in a small pitcher and let guests assemble their own.
Nutrition
Calories: 204kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 261mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg
Your Questions, Answered
How long does it take to whip ricotta?
In a food processor, 60–90 seconds. In a hand mixer, about 2–3 minutes. You’ll know it’s done when it looks glossy, smooth, and white.
Can you make whipped ricotta ahead of time?
Yes. This is one of the best make-ahead appetizers out there.
Make the whipped ricotta up to 4 days ahead. Store in an airtight container in the refrigerator. Give it a quick stir before serving if it’s been in the fridge for more than a day if it has separated at all.
Make the jam up to 5 days ahead. Store in a sealed jar or airtight container in the refrigerator.
Once the toasts are assembled, serve them within 30 minutes.
How to Use Whipped Ricotta Beyond Toast
The base whipped ricotta dip recipe is a blank canvas. Here’s how to take it in different directions:
Savory: Skip the lemon and add 1–2 cloves of roasted garlic, a drizzle of really good olive oil on top, and a sprinkle of Calabrian chili flakes or za’atar. Serve on a serving platter with warm pita, crusty bread, or as a dip.
Sweet: Instead of blueberry, try sliced fresh strawberries with a drizzle of honey. Or roasted peaches with brown sugar in summer. Or in fall, warm spiced apple butter with a pinch of cinnamon swapped in for the thyme.
Use it as a sauce: Thinned slightly with a tablespoon or two of pasta water, whipped ricotta becomes a silky pasta sauce. Or use a dollop of the dip on a Mediterranean grain bowl.
Storage & Reheating
Whipped ricotta: Refrigerate in an airtight container up to 4 days. It does not freeze well.
Blueberry jam: Refrigerate in a sealed jar up to 5 days. Reheat in the microwave, but its good cold, too!
Crostini: Store at room temperature in an airtight container up to 3 days. Re-crisp in a 350°F oven for 5 minutes if needed.
Assembled crostini: Best within 20–30 minutes. It’ not suitable for storing once assembled.
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