Whipped Honey Ricotta with Roasted Garlic
This whipped ricotta is creamy, lightly sweet, savory, and full of roasted garlic flavor. Honey softens the richness, thyme keeps it fresh, and a little olive oil helps everything blend into a smooth, fluffy spread.
It’s perfect for crostini, crackers, vegetables, or as a base for marinated tomatoes.
Yield: About 1½ cups
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1 whole head garlic
8 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil, plus more for roasting
1 teaspoon honey
Leaves from 3–4 thyme sprigs
Kosher salt
Freshly cracked black pepper
Instructions
Preheat the oven to 400°F.
Slice the top off the garlic head to expose the cloves. Remove any loose outer papery layers, drizzle with a little olive oil, and wrap tightly in foil.
Roast for about 30 minutes, or until the garlic is soft and golden. Let cool.
Add the ricotta, olive oil, honey, thyme, salt, and pepper to a food processor. Blend until smooth.
Squeeze 3 roasted garlic cloves into the food processor and blend again for about 2 minutes, until light and fluffy.
Taste and adjust with more salt, pepper, or honey if needed.
Serving Suggestions
Serve with:
Crostini
Crackers
Celery
Radishes
Carrots
Cucumbers
Broccoli
Marinated tomatoes
Storage
Store in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 10–15 minutes before serving for the best texture.
Maddie's Tip
The longer you blend the ricotta, the fluffier it gets. Give it a full minute or two in the food processor instead of stopping as soon as everything is combined.
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