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Grilled sourdough topped with ricotta, olives, almonds, and lemon zest.

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.
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Prep Time 15 minutes
Draining Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk ricotta drained 10–15 minutes
Olive–Almond Topping
  • 1 cup mixed olives, pitted roughly crushed and chopped
  • 1/2 cup toasted almonds coarsely chopped
  • 1 lemon zest and 1–2 tbsp juice
  • 3 tbsp extra virgin olive oil
  • sea salt to taste
  • cracked black pepper to taste
  • 1/4 cup fresh herbs (parsley or basil) chopped, plus more to finish
Serving Options
  • crusty bread, pita, seeded crackers, cucumber rounds, or endive leaves

Equipment

  • Fine-mesh sieve
  • Skillet
  • Knife
  • Cutting board

Method
 

  1. Drain ricotta in a fine-mesh sieve for 10–15 minutes so it stays light, not watery; spread onto a shallow plate in swoops.
  2. 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.
  3. 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.