Description
A fresh and flavorful Mediterranean-inspired appetizer featuring creamy whole-milk ricotta topped with a vibrant mixture of crushed olives, toasted almonds, and zesty lemon. Perfectly seasoned and garnished with fresh herbs, this no-cook ricotta spread is ideal for serving with warm crusty bread, crostini, or fresh vegetables.
Ingredients
Scale
Ricotta Base
- 1 cup whole-milk ricotta cheese
Topping
- 1/2 cup mixed green and black olives, pitted and roughly chopped or smashed
- 1/4 cup toasted almonds, chopped
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil (plus more for drizzling)
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh herbs like parsley or thyme (optional for garnish)
Instructions
- Prepare the olive-almond mixture: In a bowl, combine the roughly chopped or smashed olives, toasted chopped almonds, lemon zest, lemon juice, olive oil, and red pepper flakes if using. Lightly season the mixture with salt and black pepper. Stir well to incorporate all flavors.
- Assemble the dish: Spoon the whole-milk ricotta onto a serving plate or shallow bowl, spreading it into a thick, even layer. Carefully top the ricotta with the prepared olive and almond mixture, distributing it evenly to cover the surface.
- Finish and serve: Drizzle a little extra olive oil over the top for added richness and shine. Garnish with fresh herbs such as parsley or thyme if desired. Serve immediately with warm crusty bread, crostini, or fresh vegetables for dipping.
Notes
- Use high-quality ricotta cheese for the creamiest texture and best flavor.
- The olive and almond topping can be prepared ahead of time and stored in the refrigerator for up to 2 days to save prep time.
- This dip is excellent as part of a mezze-style platter or as a standalone appetizer.
- For a gluten-free option, serve without bread or with gluten-free crackers.
