Whipped Ricotta Toast

Whipped Ricotta Toast makes a light and fresh appetizer for a summer meal! 

Whipped Ricotta Toast is easy to whip up and makes a yummy appetizer. This dish would be perfect with a steak salad and a light white wine. Ricotta Cheese is really light and creamy and usually found in lasagna. To make this toast, you can choose whatever bread you wish. I had sourdough on hand, so I cut each piece in half and warmed the slices in a pan. I spread butter on each side and cooked them until they started to brown. I made the Whipped Ricotta first and put it in the fridge. Then I used a piping bag and piped my mixture onto each piece of bread. Then I poured a little bit of olive oil on top, along with some course sea salt.

This is a chilled dish, so summertime is just right for eating it. You want your bread relatively thick so it makes a good platform for the Ricotta mixture. I liked the way the toast tasted. It was like biting into clouds and was oh so creamy! I went for the savory version of this dish, but you can certainly make it sweet by using honey instead of olive oil and salt on top. I've also seen sliced peaches and honey, too.

Whipped Ricotta Toast

bread of your choice such as Italian or Sourdough- I used around 5 or 6 pieces, sliced in half
1 cup of Ricotta
1/4 cup heavy cream
1 T. olive oil (plus more for topping)
course sea salt for topping

Stir together Ricotta, heavy cream, and olive oil. Set aside or in the fridge to keep cool. Warm bread slices coated in butter on each side in a pan until just browned. Take a piping bag or zip lock bag with the tip cut and pour in the Ricotta mixture. Pipe unto bread. Drizzle a little olive oil on each piece of bread. Top with a sprinkle of sea salt. Enjoy!