Easy Whipped Ricotta Toast

Whipping ricotta transforms it into something airier, creamier, and ideal for smearing on a thick slice of bread. With a drizzle of lemony, thyme-y honey on top, you'll be enchanted!

Ingredients :

• 10 (1/2-inch) slices crusty sourdough bread 

• 2 tbsp extra virgin olive oil, plus additional for bread

• 1 1/2 teaspoons kosher salt

• Freshly ground black pepper

• 15 ounces whole milk ricotta

• Finely grated zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 1/3 cup honey

• 1 teaspoon fresh thyme leaves

• Flaky sea salt, for serving (optional)

STEPS :

     1. Preheat the oven to 425°F.

     2. Toast the bread : 

Arrange the bread on a large baking sheet. Lightly brush both sides with olive oil. Season the tops with 1 teaspoon salt and a few black pepper grinds. Bake for 10 minutes, or until the tops are golden and toasted. It is not necessary to flip them halfway through.

     3. Make the whipped ricotta : 

Meanwhile, combine the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper in a food processor. 1 minute, or until the ricotta is very creamy and frothy. Using a rubber spatula, scrape the sides and bottom of the bowl and process for 30 seconds more.

     4. Make the lemon-thyme honey : 

In a small mixing dish, combine the honey, lemon juice, and thyme.

     5. Assemble the toast : 

Place some ricotta and generously drizzle with lemon-thyme honey on the toasts. It's fine if they are still warm. Top with flaky sea salt, if preferred.

     6. Add toppings (optional) : 

Try other toppings or eat the whipped ricotta toast as is (loads of suggestions in the headnotes above). If you have a favorite topping, let us know in the comments!

Refrigerate the whipped ricotta in an airtight container for up to 5 days. Refrigerate leftover lemon-thyme honey for up to 1 week.

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