Why this recipe
This is a no cook crowd pleaser built from pantry friendly ingredients and a quick zest of lemon for brightness. It works as a dip, a spread or a toast topper for effortless snacking or easy entertaining.
Table of Contents
Ingredients
- Whole milk ricotta for a creamy, sweet base that balances saltier toppings.
- Mixed olives pitted and roughly crushed for briny depth and meaty texture.
- Toasted almonds coarsely chopped for nutty crunch.
- Lemon zest and juice for fragrant lift and tang.
- Extra virgin olive oil for silkiness and shine.
- Fresh herbs like parsley or basil for a soft green finish.
- Sea salt and cracked black pepper to taste.
- Serving options crusty bread, pita, seeded crackers, cucumber rounds or endive leaves.
Step by step
- Drain ricotta by spooning it into a fine mesh sieve for 10 to 15 minutes so the base stays light, not watery. Spread onto a shallow plate in swoops.
- Crush olives with the side of a knife, then chop. Toss with chopped toasted almonds, lemon zest, a squeeze of lemon, a spoon of olive oil, pepper and a pinch of salt.
- Spoon the olive almond mixture over the ricotta. Drizzle more olive oil and finish with herbs and extra zest. Serve immediately with toasts or crisp veggies.
Tips that matter
- Use good ricotta. A thicker basket ricotta or sheep milk ricotta makes the creamiest base.
- Toast nuts. Five minutes in a skillet over medium heat unlocks big flavor fast.
- Balance salt and acid. Taste the olives, then add salt sparingly and adjust with lemon juice for brightness.
- Make ahead. Mix the olive almond topping up to one day ahead and keep chilled. Assemble just before serving for best texture.
Smart swaps
- Nuts alternatives try pistachios or walnuts for a different crunch profile.
- Herbs alternatives mint for summer freshness or dill for a Mediterranean twist.
- Citrus alternatives swap lemon for orange zest plus a small splash of red wine vinegar for a rounder acidity.
- Dairy options whipped cottage cheese or labneh deliver a thicker, tangier base if preferred.
Serving ideas
- Brunch board pile it next to tomatoes, cucumbers and warm pitas.
- Fancy toast smear ricotta on grilled sourdough and mound the topping high.
- Pasta hack loosen ricotta with hot pasta water and stir the olive almond mix through short pasta for a 10 minute dinner.
- Picnic box pack the components separately and assemble on site. Yes, it will make friends.
Storage
- Keep leftovers covered and chilled for up to 2 days.
- For best texture store ricotta and olive almond topping separately and combine just before serving.
- Stir leftovers into omelets or fold into a grain bowl so nothing goes to waste.
Ricotta with Olive Almond Topping
No cook, pantry friendly ricotta topped with a briny olive almond mixture, brightened with lemon and herbs, perfect as a dip, spread, or toast topper for effortless snacking or entertaining.
Ingredients
Equipment
Method
- Drain ricotta in a fine-mesh sieve for 10–15 minutes so it stays light, not watery; spread onto a shallow plate in swoops.
- Crush olives with the side of a knife, then chop; toss with chopped toasted almonds, lemon zest, 1–2 tbsp lemon juice, 2 tbsp olive oil, pepper, and a pinch of salt.
- Spoon the olive–almond mixture over the ricotta; drizzle 1 tbsp more olive oil and finish with herbs and extra zest; serve immediately with toasts or crisp veggies.
Notes
Use good ricotta (basket or sheep’s milk) for the creamiest base; toast nuts in a skillet over medium heat for about 5 minutes to boost flavor, balance salt and acid by seasoning lightly and adjusting with lemon juice; make the olive–almond topping up to 1 day ahead and chill, then assemble just before serving for best texture; smart swaps: pistachios or walnuts, mint or dill, orange zest plus a splash of red wine vinegar, or use whipped cottage cheese or labneh for a thicker, tangier base; serving ideas: brunch board with tomatoes, cucumbers, and warm pitas; fancy toast on grilled sourdough; pasta hack by loosening ricotta with hot pasta water and stirring the topping through short pasta for a 10-minute dinner; picnic box: pack components separately and assemble on site; storage: keep leftovers covered and chilled up to 2 days and store ricotta and topping separately; stir leftovers into omelets or fold into a grain bowl to avoid waste.
