Ricotta Toast | FoodByMaria Recipes

Vegetarian

Whipped Ricotta Toast

Last Updated:

Prep

10 minutes

Cook

10 minutes

Yield

2

This ricotta toast recipe is so easy to pull together and you can use the whipped ricotta on anything!

If you aren’t eating ricotta toast then you are doing something wrong. This whipped ricotta recipe will only take you 20-minutes to put together and you can seriously use it on anything. Add the blistered olives like the recipe below, or swap those for whatever toppings you want – figs, tomatoes, veggies, etc.

Whipped ricotta toast with olives on top

Why you’ll love this ricotta toast:

  • Quick: This ricotta toast recipe only takes 20-minutes to make
  • Versatile: Swap out the toppings, eat it on its own, spread it on anything
  • Easy: To make whipped ricotta you only need 4-ingredients
Ingredients for whipped ricotta toast on counter

Ingredients:

Ricotta: Ricotta is an Italian whey cheese made from milk whey leftover from the production of other cheeses. It’s made by coagulating the proteins that remain after the casein has been used to make cheese.

Blistered Olives: The art of making blistered olives really involves putting olives, and spices in a pan and cooking them until they blister. They are great warm or cold and serve as a great topping on this ricotta toast.

Whipped ricotta on ricotta toast

How to make ricotta toast:

  1. Heat a pan over medium-high heat and add the green olives, red wine vinegar, lemon zest, salt, cracked black pepper, garlic powder, minced onion, chili flakes, basil, dill, and chives.
  2. Mix the ingredients and cook for 5 – 10 minutes, until the olives are blistered, soft and fragrant.
  3. Remove from the heat and allow it to cool slightly while preparing the whipped ricotta.
  4. Add the ricotta, olive oil, lemon juice, and salt to a food processor.
  5. Blend until the ricotta mixture is smooth and light.
  6. Transfer to a piping bag with an angled tip OR if using a disposable bag, cut the end on an angle.
  7. To pipe the ricotta, move in a zig-zag motion and make sure that the longer part of the angle is on the bottom. This will create a beautiful effect on your toast.
  8. Next, evenly divide the roasted olives on each slice of toast.
  9. Add extra fresh dill and chives, then drizzle both slices with honey and enjoy this deliciousness!

Expert Tips & FAQ:

Swap olives for tomatoes: To add extra yumminess to this dish, you can add cherry tomatoes to the blistered olives, or use tomatoes instead! 

Storage: Store assembled toasts in the fridge for up to 1 day. You can prepare all of these ingredients ahead of time for quick toast assembly! FRESH IS BEST! 

Bread: Use any other bread of your choice or gluten-free bread. Even use a bagel! 

I don’t like ricotta! Instead of ricotta, you can enjoy this toast with whipped feta or cream cheese. You can swap the ricotta for your favorite dairy-free substitute. 

Other recipes to make:

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

Whipped Ricotta Toast

No ratings yet
This ricotta toast recipe is so easy to pull together and you can use the whipped ricotta on anything!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course 30 minute meals
Cuisine Mediterranean, Mediterranean-Inspired
Servings 2
Calories 738 kcal

Ingredients
  

For the Whipped Ricotta,

  • 1 cup whole milk ricotta
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. salt

For the Blistered Olives,

  • 1 cup of green olives
  • 1 ½ tbsp. red wine vinegar
  • 1 tsp. lemon zest
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. garlic powder
  • 1 tsp. minced onion
  • ½ tsp. chili flakes
  • 2 tbsp. basil chopped
  • 2 tbsp. dill chopped
  • 2 tbsp. chives chopped

For the Toast,

  • 2 large slices sourdough bread toasted
  • Extra dill and chives to garnish
  • Honey to drizzle

Instructions
 

Instructions

  • Heat a pan over medium-high heat and add the green olives, red wine vinegar, lemon zest, salt, cracked black pepper, garlic powder, minced onion, chili flakes, basil, dill, and chives.
  • Mix the ingredients and cook for 5 – 10 minutes, until the olives are blistered, soft and fragrant.
  • Remove from the heat and allow it to cool slightly while preparing the whipped ricotta.
  • Add the ricotta, olive oil, lemon juice, and salt to a food processor.
  • Blend until the ricotta mixture is smooth and light.
  • Transfer to a piping bag with an angled tip OR if using a disposable bag, cut the end on an angle.
  • To pipe the ricotta, move in a zig-zag motion and make sure that the longer part of the angle is on the bottom. This will create a beautiful effect on your toast.
  • Next, evenly divide the roasted olives on each slice of toast.
  • Add extra fresh dill and chives, then drizzle both slices with honey and enjoy this deliciousness!

Video

Notes

Notes 
To add extra yumminess to this dish, you can add cherry tomatoes to the blistered olives, or use tomatoes instead! 
Store assembled toasts in the fridge for up to 1 day. You can prepare all of these ingredients ahead of time for quick toast assembly! FRESH IS BEST! 
Use any other bread of your choice or gluten-free bread. Even use a bagel! 
Instead of ricotta, you can enjoy this toast with whipped feta or cream cheese. 
You can swap the ricotta for your favorite dairy-free substitute. 
Be creative by adding any of your favorite ingredients to this dish. 

Nutrition

Serving: 1 | Calories: 738kcal | Carbohydrates: 38g | Protein: 29.7g | Fat: 54.7g | Saturated Fat: 21.1g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 26.9g | Cholesterol: 105.4mg | Sodium: 2389.2mg | Fiber: 6.8g | Sugar: 2.8g
Review This Recipe Let us know how it was!

Post A Comment

Recipe Rating