Whipped Ricotta with Raisins and Pine Nuts is a sophisticated yet simple appetizer that transforms humble ricotta cheese into something truly special. This recipe whips creamy ricotta until it’s impossibly light and fluffy, then tops it with sweet golden raisins, toasted pine nuts, a drizzle of honey, and a splash of good olive oil. The combination of textures and flavors is magical with the creamy ricotta providing a mild, rich base while the raisins add bursts of sweetness and the pine nuts contribute buttery crunch. Inspired by traditional Italian antipasti, this dish is perfect for entertaining because it looks impressive but requires minimal effort and no cooking. Serve it with crusty bread, crackers, or crostini for spreading, and watch it disappear as guests return for seconds and thirds.
Serving Quantity: 6 servings
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 2 cups whole milk ricotta cheese
- Quarter cup heavy cream
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 teaspoon lemon zest
- Half teaspoon salt
- Quarter teaspoon black pepper
- Third cup golden raisins
- Third cup pine nuts
- 3 tablespoons honey
- 2 tablespoons balsamic glaze (optional)
- Fresh thyme leaves (for garnish)
- Flaky sea salt (for finishing)
- Crusty bread or crackers (for serving)
Nutrition Information (Per Serving):
- Calories: 295
- Protein: 10g
- Carbohydrates: 24g
- Fat: 18g
- Sugar: 18g
- Sodium: 285mg
- Fiber: 1g
- Cholesterol: 40mg
- Calcium: 245mg
1. Bring Ricotta to Room Temperature
Remove the ricotta cheese from the refrigerator and let it sit at room temperature for about 15 minutes before whipping. Cold ricotta doesn’t whip as easily or become as fluffy as room temperature cheese. If you’re short on time, you can microwave the ricotta for 10 to 15 seconds to take the chill off, but be careful not to make it hot. Room temperature ricotta will incorporate air more readily and create that light, cloud-like texture you’re looking for.
2. Toast the Pine Nuts
Place the pine nuts in a small dry skillet over medium-low heat. Toast them, stirring frequently, for 3 to 5 minutes until they turn golden brown and smell nutty and fragrant. Watch them carefully because pine nuts can go from perfectly toasted to burnt very quickly. Once they’re golden and aromatic, immediately transfer them to a plate to cool. Toasting intensifies their flavor and adds a wonderful crunch that contrasts beautifully with the creamy ricotta.
3. Whip the Ricotta
Place the room temperature ricotta in a food processor or use a large bowl with an electric hand mixer. Add the heavy cream, two tablespoons of olive oil, lemon zest, salt, and black pepper. Process or beat on medium-high speed for 2 to 3 minutes until the mixture becomes light, fluffy, and smooth. The ricotta should increase in volume and look almost like soft whipped cream. Scrape down the sides of the bowl as needed to ensure everything is evenly whipped. The transformation is remarkable as the grainy ricotta becomes silky and airy.
4. Taste and Adjust Seasoning
Taste the whipped ricotta and adjust the seasoning if needed. Depending on your ricotta brand, you might want to add a bit more salt or a squeeze of lemon juice for brightness. The ricotta should be well-seasoned but not salty, with a subtle lemony background note. Remember that the toppings will add sweetness and additional salt, so the base should be balanced but not overly seasoned.
5. Prepare for Serving
Spread the whipped ricotta in a shallow serving bowl or on a platter, creating a smooth surface with the back of a spoon. You can create decorative swirls or valleys in the surface if you like, which will catch the honey and olive oil beautifully. The presentation is part of what makes this dish special, so take a moment to make it look appealing. A wide, shallow bowl works better than a deep one because it provides more surface area for toppings and makes spreading easier for guests.
6. Add the Toppings
Scatter the golden raisins evenly over the whipped ricotta surface. Sprinkle the toasted pine nuts over the top, distributing them throughout so every bite gets some crunch. Drizzle the honey generously over everything in a back-and-forth pattern. The honey should pool slightly in the valleys and swirls. Add a final drizzle of your best extra virgin olive oil, which adds richness and a peppery note. If using balsamic glaze, drizzle it artistically over the top for extra visual appeal and a tangy-sweet element.
7. Garnish and Serve
Finish with a scattering of fresh thyme leaves and a light sprinkle of flaky sea salt. The thyme adds a subtle herbal aroma while the flaky salt provides textural interest and enhances all the other flavors. Serve immediately with slices of toasted crusty bread, water crackers, or crostini on the side for spreading. Provide a spreader or small spoon so guests can scoop the ricotta with all the toppings onto their bread. This appetizer is best enjoyed fresh but can sit at room temperature for up to an hour before serving.
Tips for Perfect Whipped Ricotta with Raisins and Pine Nuts
Use whole milk ricotta for the creamiest, most luxurious texture. Part-skim or fat-free versions won’t whip as well and will taste less rich. Fresh ricotta from the deli counter is often better quality than pre-packaged.
If your ricotta seems watery, drain it first. Line a fine mesh strainer with cheesecloth, add the ricotta, and let it drain in the refrigerator for 30 minutes to an hour before whipping.
Don’t skip the heavy cream. It’s what makes the ricotta incredibly light and fluffy. Without it, the ricotta will still taste good but won’t have that cloud-like texture.
Substitute dried cranberries, chopped dried apricots, or dried figs for the raisins if you prefer different dried fruits. They all work beautifully with the ricotta and pine nuts.
Walnuts, pecans, or toasted almonds can replace pine nuts if needed. Pine nuts have the most delicate flavor, but other nuts add their own character.
Make the whipped ricotta up to 24 hours ahead and store covered in the refrigerator. Bring to room temperature and add the toppings just before serving for the freshest presentation.
For a savory version, skip the honey and raisins. Top with sun-dried tomatoes, olives, capers, and fresh herbs instead. Serve with the same bread or crackers.
This makes an excellent breakfast or brunch dish when served with fresh berries instead of raisins and a drizzle of maple syrup instead of honey.
Use as a filling for crepes or as a topping for pancakes and waffles. The sweet version is wonderful for breakfast or dessert.
Layer whipped ricotta with roasted vegetables in a tart shell for an elegant vegetarian main course or impressive side dish.
Add a tablespoon of orange zest along with the lemon for a more complex citrus flavor that pairs beautifully with the honey and raisins.
Truffle honey instead of regular honey takes this appetizer to an ultra-luxurious level. The earthy truffle flavor complements the ricotta wonderfully.
Serve as a dessert by adding crushed amaretti cookies or biscotti on top and serving with fresh fruit on the side.
This ricotta mixture makes an excellent filling for stuffed shells or lasagna. Use the savory version without the toppings for pasta dishes.
For individual servings, divide the whipped ricotta among small ramekins or glasses and top each one individually. This works beautifully for formal dinner parties.
The whipped ricotta can be piped through a pastry bag for an even more elegant presentation. Use a large star tip to create decorative swirls on the serving platter.
Grilled bread works even better than plain toasted bread. The char adds a smoky note that complements the sweet toppings.
Add a splash of vanilla extract to the ricotta before whipping for a subtle sweet note that enhances the honey and raisins.
This dish travels well to potlucks if you keep the ricotta separate from the toppings and assemble on-site. Store the whipped ricotta in a sealed container on ice.
For wine pairing, serve with a slightly sweet Riesling, Moscato, or Prosecco. The wine’s sweetness complements the honey while cutting through the richness of the cheese.
