Ricotta is a cook’s secret weapon. Its mild, tangy flavour and touch of nuttiness pair ideally with anything from salty prosciutto to sweet berries. Whipping ricotta transforms the slightly granular texture into a light, smooth, and spreadable result. Grilling the sourdough bread adds a little crunch and chew, along with a charming hint of smoke. Kim Kushner’s ‘Whipped Chive Ricotta with Truffle Honey and Grilled Sourdough’ from her cookbook The Modern Table: Kosher Recipes for Everyday Gatherings is a simple and delicious 5-ingredient recipe that comes together in a flash and is perfect as an appetizer or addition to a grazing table.
Whipped Chive Ricotta with Truffle Honey and Grilled Sourdough
- Outdoor grill or indoor grill pan
- Pastry brush
- 1 16oz/454g tub whole milk ricotta cheese
- 1 tbsp finely chopped chives plus extra to garnish
- kosher salt and freshly ground black pepper
- 2 tsp truffle honey
- 1 tbsp extra-virgin olive oil
- 1 loaf sourdough cut into ½-inch-thick slices
- In a stand mixer fitted with the whisk attachment (or using a handheld mixer), whip ricotta on high speed for 2 minutes, until fluffy. Using a spatula, gently fold in the chopped chives. Season with salt and pepper. Transfer to a serving bowl. Drizzle truffle honey over the whipped ricotta and garnish with chives.
- Preheat an outdoor grill or indoor grill pan over medium-high heat. Brush olive oil on one side (or both) of the sourdough and grill for 1–2 minutes per side, until golden.
- Serve the whipped chive ricotta with the grilled sourdough.
Make It Ahead: Whipped Chive Ricotta can be covered and refrigerated for up to 4 hours. (Although the ricotta will be fluffiest just after whipping.)