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Appetizer

Whipped Ricotta Toast

November 6, 2020

Inspired by Chef Missy Robbin’s dish served at her restaurant, Misi, in Brooklyn, NY.

I love preparing these as an appetizer for guests. It’s a fun and delicious deviation from the traditional cheese board. It also makes a great base for crostini. Top with tomatoes, nuts, herbs, roasted veg, ect.

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Wishbone Kitchen

Whipped Ricotta Toast

Cook Time:5 mins
yields:4 SERVES
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Ingredients

  • 15 oz whole milk ricotta cheese
  • 1 sourdough or whole wheat boule sliced
  • flaky salt for garnish
  • truffle oil optional

Instructions

  1. Transfer the ricotta cheese to a food processor and process on high until smooth, about 2 minutes. Optional: ads a slash of truffle oil to the cheese as it whips.
  2. Transfer the whipped ricotta to a piping bag or zip top bag. Chill in the fridge until you're ready to plate.
  3. Lightly toast the bread slices.
  4. Pipe the ricotta onto the toast in a zig zag motion. Top with flakey salt and additional truffle oil if using.

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What do you think of this recipe?

Love the whipped ricotta. I tweaked a little by adding lemon zest to the ricotta then did a drizzle of honey instead of oil. OMG! everyone loved it.