clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A platter of whipped ricotta with honey, olive oil, and pistachios.

Insanely Delicious Whipped Ricotta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews


From Laura Vitale’s new book At My Italian Table:

I’ve made a few tiny changes: I didn’t have thyme the first time I made it, and we all loved it, so I’ve never made it with the thyme. I’m sure it would be a delicious addition here if you want to add it. I also have not made it with the garlic — the original recipe calls for such a small amount (1/2 of a small clove) and because I’ve been serving this aside the herby, roasted tomatoes from the same book, the recipe for which calls for a lot of garlic, I’ve left it out here.


  • 1/4 cup shelled, salted, roasted pistachios
  • 16 ounces whole milk ricotta (Calabro is my favorite brand)
  • 2 tablespoons extra-virgin olive oil
  • kosher salt (I use Diamond Crystal brand)
  • 1 lemon
  • 2 sprigs fresh thyme, leaves picked, optional (I haven’t been adding the thyme, see notes above.)
  • 2 tablespoons honey
  • bread for serving — grilled, charred, olive-oil toasted, etc.


  1. In a food processor, pulse the pistachios until finely chopped. Transfer to a bowl and set aside.
  2. Without washing the food processor, add the ricotta, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt. Zest the lemon into the food processor. Process until thick and creamy, about 1 minute. Taste. Add more salt to taste. (I have been adding 1/4 to 1/2 teaspoon more salt, but do taste and adjust the seasoning to taste.)
  3. Transfer the mixture to the center of a shallow serving platter. Use the back of a spoon to spread it out, creating peaks and valleys for the toppers to fall into.
  4. Drizzle the ricotta with the remaining 1 tablespoon of olive oil and the honey. (Note: It will feel like a lot of honey. If you are worried about it being too sweet, you can start with 1 tablespoon; then add the remaining tablespoon if desired. I was worried about it being too sweet, but I have used the entire 2 tablespoons of honey both times, and I find it to be perfect.)
  5. Sprinkle with the pistachios — you may not need all of the pistachios initially, but keep them in a serving bowl nearby so you can re-garnish the ricotta as needed.
  • Prep Time: 10 minutes
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: American, Italian