Whipped Ricotta Toast
Aperitivo is the OG girl dinner. Here’s how you can make the fluffiest, smoothest whipped ricotta toast with marinated peppers, or whatever the h*eck you wanna pile on top! See how it’s made here.
Ingredients:
Fresh baguette, sliced into whatever size you want
1 16 oz. tub of whole milk ricotta (drain any excess liquid)
Lemon zest from 1 lemon, plus a small squeeze of juice
Salt
Olive oil
Marinated bell peppers, sliced into thin matchsticks
1 quart-size plastic bag or piping bag
Make it!
In a blender or food processor, add the ricotta, lemon zest, a small squeeze of lemon, two generous pinches of salt, and a drizzle of olive oil. Blend on high until fluffy, 45 seconds. Taste and adjust for salt. Blend again for 45-60 seconds more, until the ricotta is fluffy, but holds shape. Transfer the mixture into a plastic bag or piping bag, seal the top or twist it, and then slice off the corner on a diagonal, about ½ inch long.
Test your piping skills on a plate first. You can always add the ricotta back into your bag!
Pipe the ricotta onto the bread in a wavy formation. If that’s too hard, just do little dollops. Top the toast with the marinated peppers and serve immediately! They begin to wilt about 5-10 minutes in, so you don’t want to put them out too early. I also recommend making the mixture and chilling in the piping bag until guests arrive. Enjoy!
