Whipped Lemon Ricotta

This past summer when we took a trip to Santa Fe, NM we were so inspired by the culture and love for fresh food. The hotel we stayed at also had a fresh garden and the chef was all about making farm to table food for the guests. My husband would say that it was one of the best meals of his life and it would definitely rank in my top 3.

After that trip I was inspired to start another blog with farm to table recipes. Weeks and then months went by and I just decided to incorporate those recipes into A Zesty Bite. Soon after this I found out that my friend from Vintage Mixer was putting together a monthly “Eat Seasonal” post each month. She compiles a list of fresh vegetables that are in season and each blogger is to create a new recipe with one or more of those ingredients.

 Whipped Lemon Ricotta

For the month of March I chose to use lemon and radishes for this Whipped Lemon Ricotta open-faced sandwich. Everyone has been obsessing over whipped hummus or feta, soI decided why not make whipped ricotta. Plus the addition of lemon juice and zest just makes it pop a little more. I enjoyed this sandwich with a little honey drizzled on top but my husband actually preferred his without.

Don’t forget to check out the other awesome Eat Seasonal posts from the bloggers below.
Well Plated – Curried Broccoli Chickpea Hash

Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese

Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette

Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs

Cookie and Kate – Greek Broccoli Salad

Kitchen Confidante – Baked Eggs with Asparagus and Peas

Vintage Mixer – Lemon Ricotta Pancakes

Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing

Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing

Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta

Foodie Crush – Spinach, Leek and Bacon Quiche

ENJOY ~ Meagan

Whipped Lemon Ricotta

Print Recipe

Whipped Lemon Ricotta Open Faced Sandwich

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 1 cup ricotta cheese
  • 1 1/2 teaspoon lemon zest
  • a couple pinches of salt
  • splash of lemon juice
  • 1 tablespoon roughly chopped chives
  • 8 ounces smoked salmon
  • 2 radishes, thinly sliced
  • honey for drizzle
  • 4 rustic bread slices

Directions:

Place ricotta, lemon zest, salt and lemon juice in the food processor.  Turn on and whip for at least 3 minutes.

Toast the baguettes and spread the whipped ricotta on the tops of each of them.  Place salmon on next along with radish slices, chives and honey.

11 comments

  1. There is something so refreshing about whipped lemon ricotta! I can practically smell spring! Gorgeous, my dear.

  2. So fresh and versatile! This would be delicious slathered on a toasted everything bagel!

  3. I love how fresh and vibrant this recipe is. It reminds me of spring and warmth. Love the combination of flavors here. Yum!

  4. Love love love everything about this. I’m all about the open faced sandwich too 🙂 I just wish you could have eaten it!

  5. I adore how you put the whipped ricotta with the smoked salmon, plus the honey – salty and sweet, this is my kind of sandwich!

  6. Savory topped with sweet and salt–it’s every bite of delicious I can imagine. Gorgeous!

  7. I cannot wait until I have garden radishes ready to whip this up. It looks fabulous!!

  8. I love how fresh this is, and the variations of flavor!

  9. Love what you did here! Especially topping it off with a bit of sweetness from the honey. 🙂

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