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Lemony Whipped Ricotta with Whole-Wheat Toast

Silky whipped ricotta brightened with lemon zest and juice, a little Parmesan and black pepper, spread on crisp, nutty whole-wheat toast.

Lemony Whipped Ricotta with Whole-Wheat Toast

Ingredients

  • 1¼ cups300 gPart-skim ricotta
  • 3 tbsp grated20 gGrated Parmesan
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 1 tbsp14 gOlive oildivided
  • 1 clove3 gGarlicfinely grated
  • ½ tsp1 gBlack pepper
  • ⅛ tsp0.5 gSalt
  • ¼ cup leaves6 gFresh basilthinly sliced
  • 8 slices256 gWhole-wheat breadtoasted

Steps

  1. Grate the garlic, zest the lemon until you have the lemon zest, and thinly slice the basil before you start blending.
  2. Put the ricotta, Parmesan, lemon juice, garlic, salt and half of the lemon zest in a blender or small food processor.
  3. Add half of the olive oil and blend for 1 to 2 minutes, scraping down the sides once, until the ricotta is light and silky.
  4. Spread the whipped ricotta in a shallow bowl and make swirls in the top with the back of a spoon.
  5. Drizzle the remaining half of the olive oil over the dip, then scatter the remaining half of the lemon zest, the black pepper and the basil on top.
  6. Toast the whole-wheat bread until crisp and golden, cut each slice into halves or strips, and serve warm alongside the dip for spreading.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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