This ricotta cheese toast is the perfect balance of creamy whipped ricotta, sweet jam, a little heat, and some fresh garnishes! Ready in just 25 minutes, it's the perfect appetizer to make before dinner or for bringing to a party.
If you're looking for an easy recipe that feels restaurant-worthy but comes together in minutes, whipped ricotta toast is it. Creamy, dreamy ricotta spread on crusty bread and topped with seasonal ingredients makes for the kind of snack, breakfast, or appetizer you'll want on repeat. Inspired by an appetizer I had at Sally's Apizza, this sourdough bread toast has sweet apricot jam, fluffy whipped ricotta, a swirl of hot honey, and is topped with parmesan and parsley. It's the perfect flavor balance of sweet, savory, salt, and spicy!
More Recipes You'll Love
- Another easy appetizer recipe: Our Boursin Cheese Stuffed Mushrooms are another app perfect for entertaining.
- More ricotta recipes: You'll love to try our Whipped Ricotta Dip with Honey!
- Give me another toast idea!: Our Pizza Toasts were a big hit on social media, they're super easy and so delicious!
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Why You'll Love this Recipe
- Fast & fuss-free: Ready in about 25 minutes with a simple ingredients list.
- Versatile: Works as a savory appetizer, a quick lunch, or even a light dinner with a side salad with chicken!
- Restaurant feel at home: Fancy enough for guests and easy enough for everyday!
Key Ingredients
Here's everything you'll need to make whipped ricotta toast that feels straight out of a café menu.
- Whole-milk ricotta - The base of the recipe! Whole milk ricotta whips up creamier and fluffier than part-skim.
- Olive oil - A drizzle helps smooth out the ricotta and adds richness. It's also perfect for brushing the bread before toasting to ensure it's golden with crisp edges.
- Honey - Balances the tang of the cheese with natural sweetness.
- Heavy cream - A splash makes the whipped ricotta extra light and luxurious.
- Salt & pepper - Might not seem like a key ingredient, but I think a good amount of both in this recipe really helps balance the creaminess!
- Sourdough bread - Thick, rustic slices hold the toppings without getting soggy.
- Apricot jam - A sweet-tart layer that pairs beautifully with ricotta and balances the savory toppings.
- Hot honey - For drizzling over the finished toast; it adds heat and depth.
- Parmesan - Freshly grated on top for a salty, nutty finish.
- Parsley - Finely chopped for a pop of freshness and color and an additional savory flavor. Fresh thyme leaves or fresh basil would be great alternatives.
See recipe card below for quantities.
Step by Step Instructions
This is a super easy 3-step recipe!
Step 1: Whip the ricotta. Add all whipped ricotta ingredients to a food processor and blend until very smooth. Scrape the bottom and sides of the food processor and blend again until smooth and evenly whipped. Place in the refrigerator.
Step 2: Toast the bread. Combine olive oil and a large pinch each of salt and pepper in a small bowl. Brush the mixture on to each of the slices of sourdough. Grill or toast the bread until it is lightly charred, making sure not to over-toast it.
Step 3: Assemble the toasts. Remove the whipped ricotta from the refrigerator and transfer it to a piping bag or sturdy Ziplock bag, and cut a fairly wide tip. Spread about 2 tablespoons apricot jam on to each piece of toast, then pipe on some of the whipped ricotta. Drizzle each with hot honey then finish with some freshly grated parmesan, and a sprinkle of parsley, flaky salt, and black pepper (see note).
Pro Tip!
Make sure to use a food processor to make the whipped ricotta as it gives it an airy and cloud-like texture!
Tips for Making this Ricotta Toast Recipe
- Whip the ricotta twice: After the first blend, scrape down the sides of the food processor, then blend again. This ensures every bit of ricotta is silky smooth with no lumps.
- Pipe for presentation: Using a piping bag (or a cut Ziplock) makes the ricotta look extra polished, but you can also just spread it generously with a spoon.
- Layer smartly: Jam first, ricotta second! That way the cheese sits proudly on top without sliding around.
FAQs
Yes, it keeps well in the refrigerator for up to 2 days. Just give it a quick stir before piping or spreading.
A high-speed blender works if you don't have a food processor!
Definitely. Peach, fig, or even a savory tomato jam would all be delicious.
Thick sourdough is ideal, but any sturdy rustic loaf will hold the toppings well. Avoid very soft sandwich bread, which can collapse under the weight.
Storing and Make-Ahead
Keep the whipped ricotta in a covered container in the refrigerator for up to 2 days. Toast and toppings are best assembled just before eating, since the bread can soften if it sits.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Whipped Ricotta Cheese Toast Recipe
Ingredients
Whipped Ricotta
- 2 cups whole-milk ricotta
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon heavy cream
- pinch of kosher salt
Ricotta Cheese Toasts
- 2-3 tablespoons olive oil
- kosher salt
- black pepper
- 4-6 pieces sourdough bread thickly sliced
- ⅔ cup apricot jam
- hot honey for drizzling
- parmesan freshly grated, for topping
- parsley finely chopped, for topping
Instructions
- Add all whipped ricotta ingredients to a food processor and blend until very smooth. Scrape the bottom and sides of the food processor and blend again until smooth and evenly whipped. Place in the refrigerator.2 cups whole-milk ricotta, 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon heavy cream, pinch of kosher salt
- Combine olive oil and a large pinch each of salt and pepper in a small bowl. Brush the mixture on to each of the slices of sourdough. Grill or toast the bread until it is lightly charred, making sure not to over-toast it.2-3 tablespoons olive oil, kosher salt, black pepper, 4-6 pieces sourdough bread
- Remove the whipped ricotta from the refrigerator and transfer it to a piping bag or sturdy Ziplock bag, and cut a fairly wide tip. Spread about 2 tablespoons apricot jam on to each piece of toast, then pipe on some of the whipped ricotta. Drizzle each with hot honey then finish with some freshly grated parmesan, and a sprinkle of parsley, flaky salt, and black pepper (see note).⅔ cup apricot jam, hot honey, parmesan, parsley
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