How-to: Whipped Ricotta Two Ways

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Fancy toasts have been on blogs, in cafes, and pictured on Insta for quite some time. Personally I can’t get enough avocado toasts-smashed avocado with a good sprinkle of chili flakes and squeeze of lemon juice. Another variation of these faWncy(pish-posh accent) toasts is using ricotta cheese. It’s my go-to snack as of lately. Sweet or savory, you’ll be making these for yourself for breakfast or lunch on the go, or for the wee ones after school.

I use the Sweet Ricotta on toast or pancakes! I use the Savory mix on toast, bagels, crostini, even as a dip for carrot and celery sticks!

For the photo pictured, I used Irish Soda Bread(my go-to recipe is the one I learned at Ballymaloe!), Irish honey, and wild blackberries that I foraged down in West Cork.

Here is my quick ‘How-to’ for Whipped Ricotta:

 

Ingredients:

All you need is about a cup of ricotta cheese

 

For Sweet Ricotta:

A teaspoon of vanilla (I like to also scrape a tiny bit of the beans out of the pod to add an extra punch of flavor)

Drizzle of honey, agave nectar

Toppings: Berries, coconut shavings, or almond slivers

 

For Savory Ricotta:

A teaspoon of lemon juice

A teaspoon of thyme leaves (dried is totally fine, but fresh is that bit nicer!)

Sea salt and pepper

Toppings: Tomatoes, green olives, smoked salmon

 

What to do:

In the bowl of an electric mixer, beat the ricotta until fluffy (just about 4-5 minutes). Remove the bowl from mixer and add either your Sweet or Savory ingredients.

It’s that easy! And there are so many ways to mix up the flavors. I even sometimes smash berries into the Sweet Mix, it creates a cool color effect.

 

Enjoy!

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