Whipped ricotta is quite possibly the easiest appetizer! Place ricotta in a mixer and whip it until light and fluffy. Sage that’s been fried in brown butter, a drizzle of honey and coarse sea salt adds a fall touch that’s irresistibly delicious and equally gorgeous.
A staple appetizer at one of my favorite restaurants in my hometown is Ricotta with Honey and Thyme. It’s SO awesome. This is my take on that dish with a fall flare. Whipped ricotta is even lighter and fluffier, and the sage that’s been gently fried in brown butter is extra delicious.
I love serving whipped ricotta as an appetizer with crusty bread or crostini (or Parker House Rolls)! It looks like you spent hours making this appetizer when it really took you just a few minutes. Holiday entertaining made easy!
Ingredients for Whipped Ricotta
- Ricotta – whole milk ricotta will yield the fluffiest, creamiest result, but you can also use part-skim ricotta.
- Honey – honey adds a touch of sweetness that’s so delicious with the ricotta and sage.
- Butter – butter is used to gently fry the sage and yield that delicious brown butter taste!
- Fresh sage leaves – sage…because it’s fall!
- Coarse salt & black pepper – I love fleur de sel which is coarse French sea salt. You can use regular salt if you don’t have coarse sea salt. Got to love some freshly cracked black pepper too.
- Pistachios or crushed marcona almonds (optional) – I don’t usually add nuts to the top of my whipped ricotta, but it does add a nice crunch! Either salted, shelled pistachios or crushed marcona almonds are my favorite options.
Substitutions and Variations
- Maple syrup instead of honey
- Don’t “fry” the sage…just add sage leaves on top!
- Thyme instead of sage (not “fried,” just fresh)
- Add crispy bacon!
How to Make Whipped Ricotta
Full instructions in the recipe card; this is just an outline!
Whip ricotta in a mixer with the whisk attachment for 2 minutes until fluffy.
Scoop ricotta into a serving bowl.
In a medium skillet, add butter. Over medium-high heat, let butter melt and then brown, stirring occasionally. Once the butter starts to brown, add sage leaves and let them “fry” for about 45 seconds. Leaves will still be pretty soft but infused with brown butter.
Add the sage leaves to the top of the ricotta. Drizzle with honey, sprinkle with fleur de sel and black pepper.
How to Serve Whipped Ricotta
Frequently Asked Questions (FAQs)
Yes! The whipped ricotta itself can be made ahead, but I recommend frying the sage and adding the honey last-minute.
Yes! Double it, triple it, do what you have to do!
The mixer is my first choice because I think it really aerates the ricotta, yielding an extra fluffy whip – but yes, you can absolutely use a blender or food processor.
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- Stand or hand mixer
- 2 cups whole milk ricotta
- 2 tablespoons honey plus more just in case
- 2 tablespoons butter
- Handful fresh sage leaves
- Salt I like fleur de sel (French sea salt)
- Black pepper
- Pistachios or crushed marcona almonds (optional)
- Whip ricotta in a mixer with the whisk attachment for 2 minutes on medium speed.
- Scoop ricotta into a serving bowl. I like to serve whipped ricotta in a shallow, large bowl so more bites have toppings on them!
- In a medium skillet, add butter. Over medium-high heat, let butter melt and then brown (which takes several minutes). Swirl around the butter occasionally for even browning. Once the butter starts to brown and smell nutty, add sage leaves and let them “fry” for about 45 seconds. Leaves will still be pretty soft but infused with brown butter.
- Use tongs to add the sage leaves to the top of the ricotta. Drizzle with honey, sprinkle with fleur de sel and black pepper. Add nuts if desired. Serve with crusty bread or crostini.
- You can use part-skim ricotta but the texture will be less creamy.
- I start off with about 2 tablespoons of honey on top but I always keep more on hand for when the honey on the top disappears as people enjoy it!
- You can also whip the ricotta by hand (but your arm will be sore!). You can also use a hand mixer, food processor or blender.