Quick and easy whipped ricotta, yielding the fluffiest ricotta on Italian toast with a sprinkle of flaky salt and drizzle of olive oil. It's like biting into a cloud!
1tablespoonextra virgin olive oil(and extra for garnishing)
pinchof flaky sea salt
Instructions
Melt a small pad of butter in a hot pan. Add your sliced bread into the pan and toast on each side until golden brown.
In a bowl, whip the ricotta, heavy cream, and olive oil together until smooth and fluffy. You can use a food processor, blender, whisk, or rubber spatula. Whatever you have that will aerate and incorporate the ingredients works. Add more ricotta if it’s too runny, add more heavy cream if it’s too thick.
Add the filling into a piping bag. Make sure you remove any air bubbles otherwise it’ll disrupt the flow. Cut a dime sized tip and pipe it on your toast.
Drizzle in olive oil and sprinkle some flaky sea salt on top.
Video
Notes
Aerating the ricotta: Using a food processor to whip the ricotta for a few minutes is how you will get the absolute fluffiest, smoothest ricotta. However, that definitely takes extra time and results in more dishes so a rubber spatula or whisk works just fine.