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.
Equipment
- Fine-mesh sieve
- Skillet
- Knife
- Cutting board
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
Instructions
- 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.