07/05/2026
Whipped Ricotta, Hot Honey & Green Olive Salsa on Toast
Serves 4–6 (perfect for sharing)
This one’s all about contrast — creamy, salty, herby, and a little bit sweet heat. The kind of snack that disappears quickly.
Ingredients
For the whipped ricotta
• 300g basket ricotta, drained
• Zest of 1 lemon
• 100ml milk (plus extra if needed)
• Salt & black pepper
To finish
• 200g high-quality green olives (pitted)
• Anchovy-stuffed olives work beautifully if you can find them
• Hot honey
• 1 crusty loaf, torn
• Fresh basil leaves + fresh dill
• Good-quality extra virgin olive oil
• Flaky sea salt
Method
Whipped ricotta
In a bowl or stand mixer, combine ricotta, lemon zest, milk, and a generous pinch of salt. Whip until smooth, glossy, and thick (like set yoghurt or cream).
If it’s too firm, add milk 1 tablespoon at a time — you can loosen it, but you can’t thicken it again.
Fold through freshly cracked black pepper at the end to keep that speckled finish.
Spread onto a serving platter and chill while you prep the topping.
Olive topping
Roughly smash the olives with a knife so they break into chunky pieces.
Add torn basil and dill, a squeeze of fresh lemon juice, and a drizzle of olive oil.
Toss gently until everything is glossy and well coated.
To serve
Spoon the herby olives over the chilled ricotta, leaving little pockets for the honey.
Drizzle generously with hot honey, finish with extra EVOO and a pinch of flaky sea salt.
Serve immediately with torn crusty bread and let everyone dig in.
