Insanely Delicious Whipped Ricotta

Ingredients

Ingredients

• 1/4 cup shelled, salted, roasted pistachios
• 16 oz whole milk ricotta
• 2 tbsp extra-virgin olive oil
• kosher salt
• 1 lemon
• 2 sprigs fresh thyme, leaves picked
• bread for serving

Instructions

1. In a food processor, pulse the pistachios until finely chopped. Transfer to a bowl and set aside.
2. Without washing the food processor, add the ricotta, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt. Zest the lemon into the food processor. Process until thick and creamy, about 1 minute. Taste. Add more salt to taste.
3. Transfer the mixture to the center of a shallow serving platter. Use the back of a spoon to spread it out, creating peaks and valleys for the toppers to fall into.
4. Drizzle the ricotta with the remaining 1 tablespoon of olive oil
5. Sprinkle with the pistachios — you may not need all of the pistachios initially, but keep them in a serving bowl nearby so you can re-garnish the ricotta as needed.