Whipped Ricotta (With Brown Butter, Sage & Honey)

whipped ricotta in a black bowl with a slice of bread on the side.

5 from 10 votes

Whipped Ricotta (With Brown Butter, Sage & Honey)

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.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Sauce & Dips, Snack

Cuisine: American, Italian

Servings: servings

Author: Grace Vallo

Equipment

Stand or hand mixer

Ingredients

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)

Instructions

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.

Video

Notes

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.

Nutrition