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Whipped Ricotta with Honey and Pistachios

Whipped Ricotta with Honey and Pistachios
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Whipped Ricotta with Honey and Pistachios is a creamy and airy appetizer that perfectly balances rich, silky ricotta with natural sweetness from raw honey and a satisfying crunch from toasted pistachios. This easy-to-make recipe is ideal for casual gatherings or a quick gourmet snack, offering a versatile dish that pairs well with toast, crackers, or fresh fruit.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh full-fat ricotta cheese, well-drained
  • 2 tablespoons raw honey
  • 1/4 cup shelled pistachios, toasted and chopped
  • 1 teaspoon fresh lemon juice
  • Pinch of sea salt
  • 1 teaspoon extra virgin olive oil (optional)

Instructions

  1. Prepare the Ricotta Base: Place fresh, well-drained ricotta cheese into a mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the ricotta on medium-high speed until light and airy, about 2-3 minutes, creating a pillowy, spreadable consistency.
  2. Add Brightness and Seasoning: Gently fold in fresh lemon juice and a pinch of sea salt to balance the richness and enhance the flavors.
  3. Toast the Pistachios: Lightly toast shelled pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning. Let cool, then roughly chop.
  4. Assemble and Drizzle Honey: Transfer whipped ricotta to a serving dish, spreading evenly or dolloping. Drizzle raw honey generously on top, allowing it to pool in the ridges. Sprinkle with toasted pistachios and, if desired, drizzle with extra virgin olive oil for a glossy finish.

Notes

  • Drain any excess liquid from ricotta using cheesecloth or a fine sieve for creamier texture.
  • Keep ricotta chilled before whipping to achieve lighter fluffiness.
  • Use high-quality raw honey for the best flavor impact.
  • Toast pistachios evenly by stirring frequently to prevent burning.
  • Serve whipped ricotta fresh for optimal texture and taste.
  • Store leftovers in an airtight container in the refrigerator up to 3 days; keep pistachios separate until serving.
  • Freezing not recommended as texture may become grainy or watery.
  • Serve chilled or at room temperature; avoid reheating.

Nutrition

Keywords: whipped ricotta, honey, pistachios, appetizer, snack, creamy, easy recipe, no-cook, gluten free

Find it online: https://juliaglam.com/whipped-ricotta-with-honey-and-pistachios/