Whipped Ricotta with Lemon and Olive Oil

By KDCooks

Serve this fresh tasting Whipped Ricotta with Lemon and Olive Oil on good toasted French bread for a rustic yet elegant snack or appetizer.

Ingredients

• 1/4 cup cream cheese, softened
• 2 cups whole-milk ricotta
• 2 tablespoons whole milk
• Coarse sea salt
• Black pepper, freshly cracked
• Lemon zest
• Olive oil
• Fench bread, toasted, for serving

Details

Servings 2
Adapted from joythebaker.com

Preparation

Step 1

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread