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+ servings
Whipped ricotta and honey

Whipped Ricotta with Honey and Lemon

Course Appetizer, Snack
Cuisine American, Italian
Prep Time 10 minutes
Servings 8 people
Author Coco and Ash


  • Food processor or blender


  • 16 oz whole milk ricotta
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 4 tablespoons honey (divided)
  • Fresh cracked pepper
  • Baguette or crackers for dipping


  • Add the ricotta to a food processor or blender along with the olive oil, salt, rosemary, and 2 tablespoons of honey.
  • Zest your lemon before cutting it then add in the lemon zest, and lemon juice to the mixer. (if you don't have a way to zest the lemon, you can just add in an extra teaspoon of juice for extra lemony flavor).
  • Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds.
  • Once everything is smooth, you can add it to your serving bowl.
  • When you're ready to serve, take the extra 2 tablespoons of honey and warm it in the microwave for just a few seconds. Be careful not to use too small of a bowl because it tends to bubble over. Pour the warm honey over the ricotta. Top with fresh cracked pepper and an extra sprinkle of lemon zest and enjoy!


  • There are a couple ways to make the toast / crostini for this recipe.
    - You can add some olive oil and butter to a pan and cook the bread until crispy.
    - You can brush them with oil or butter and toast them in the oven at 450° for about 7 minutes per side. (this works best when making enough for a large crowd)