Whipped Ricotta with Fig Jam
Fluffy whipped ricotta cheese mixed with olive oil and lemon zest, swirled with fig jam and topped with chopped pistachios. Easy easy spreadable appetizer for crackers or crostini.
Servings 6 people
Ingredients
- 1 cup whole milk ricotta
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Zest from one lemon
- 2 tablespoons fig jam or fig spread
- Finishing salt (such as Maldon flaked sea salt)
- 1 tablespoon chopped pistachios
- 1 stem of fresh thyme , leaves only
Instructions
- Whip the ricotta, olive oil, salt, and lemon zest together in a food processor or a bowl with a hand mixer until light and fluffy.
- Mix the fig jam with 1 teaspoon of hot water and stir until blended. The jam should be loose enough to fall from a spoon. (Alternatively, you can add the jam and the water to a small microwaveable bowl and heat for 10 to 15 seconds. Stir well, let cool slightly.)
- Spoon about a third of the ricotta on a rimmed plate or shallow bowl. Drizzle some of the jam over the ricotta in a rough circle.
- Repeat again.
- Spoon the remaining the ricotta over the top. The layers so far will be: ricotta-jam-ricotta-jam-ricotta. Use the back of a round spoon to swirl the ricotta into the jam.
- Top the dip with the remaining fig jam and give it another swirl.
- Sprinkle pinches of the finishing salt across the top, along with the pistachios and thyme leaves.
- Serve immediately with sturdy crackers, crostini, or toasted bread slices.