Whipped Ricotta with Olive and Roasted Red Pepper Topping Recipe
This Whipped Ricotta with Olives & Roasted Red Peppers is a creamy, flavorful appetizer featuring smooth ricotta cheese blended with honey and olive oil, topped with savory Castelvetrano olives and sweet roasted red peppers infused with garlic and fresh herbs. Perfect for spreading on toasted bread or crackers, it’s an elegant yet simple dish that highlights Mediterranean flavors and makes for a crowd-pleasing starter or snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Olive & Pepper Infusion
- 1 cup Castelvetrano olives, pitted and halved
- 1/2 cup extra-virgin olive oil
- 1/3 cup chopped roasted red peppers
- 3 cloves garlic, peeled and smashed
- 4 sprigs thyme, plus extra leaves for serving
- 2 sprigs rosemary
Whipped Ricotta
- 1 lb whole-milk ricotta
- 1 tbsp honey
- 1/2 tsp kosher salt
To Serve
- Crushed red pepper flakes
- Toasted bread and/or crackers
Instructions
- Infuse Olives and Peppers: Place the olives, extra-virgin olive oil, roasted red peppers, garlic cloves, thyme sprigs, and rosemary sprigs in a small saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook at a bare simmer for 5 minutes, stirring occasionally. Remove from the heat and allow the mixture to infuse for 30 minutes, letting the flavors meld.
- Strain the Mixture: Using a fine-mesh sieve, strain the olive and pepper mixture into a glass measuring cup, separating and reserving the olives and roasted peppers. Discard the garlic and herb sprigs.
- Whip the Ricotta: In a food processor, combine the whole-milk ricotta, honey, and kosher salt. Blend until smooth and creamy, about 1 minute. While the processor is running, slowly drizzle in about 1/4 cup of the reserved infused olive oil. Continue blending until fully incorporated and fluffy.
- Assemble and Serve: Transfer the whipped ricotta to a serving bowl. Spoon the reserved olives and roasted red peppers over the top. Drizzle with additional reserved infused olive oil. Garnish with fresh thyme leaves and a sprinkle of crushed red pepper flakes. Serve immediately with toasted bread or crackers on the side.
Notes
- Use whole-milk ricotta for the creamiest texture.
- Castelvetrano olives are mild and buttery; substitute with green olives if unavailable.
- Allowing the olive oil infusion to cool fully intensifies the flavor.
- For a spicier kick, add more crushed red pepper flakes to taste.
- Serve as a spread for crostini, crackers, or alongside fresh vegetables.
Keywords: whipped ricotta, olives, roasted red peppers, Mediterranean appetizer, ricotta spread, easy appetizer, party dip, crostini topping
