Whipped Ricotta with Peaches and Fresh Herbs
Creamy and dreamy — this whipped ricotta platter is the kind of appetizer that looks incredibly impressive while taking almost no effort to make. Sweet peach preserves melt into fluffy ricotta cream while fresh mint, dill and crunchy pistachios bring brightness and texture to every bite. It has become our spring favourite appetizer
Serve it with warm crostini, crackers or grilled sourdough for the ultimate summer entertaining starter.
Perfect for garden parties, wine nights, bridal showers.
Why You’ll Love This Recipe
- Ready in under 15 minutes
- Beautiful Spring Colours – for entertaining
- Flavours – We keep making this because it just tastes amazing
Is This Recipe for You
Prep Time: 15 minutes
Serves 6-8 as an appetizer
What Do You Need
Fresh
- ricotta
- dill
- cream
- mint
Pantry
- pistachios (shelled, chopped)
- canned peaches
- peach jam
Prep Time
15 minutes
Serves
6
Ingredients
Whipped Ricotta
- 2 cups whole milk ricotta
- 1/2 cup heavy whipping cream
- 2 tbsp olive oil
For the Topping - 1 small jar peach jam (about 1/2 cup)
- 1/4 up canned peaches, finely chopped and lightly patted dry
- 2 Tbsp fresh dill, finely shopped
- 2 Tbsp fresh mint, finely chopped
- 1/4 cup pistachios, roughly chopped
- Fresh cracked black pepper
- Drizzle of olive oil
Steps
1
Whip the Ricotta
Using a hand mixer mix the ricotta and the cream. Whip 2-3 minutes until the mixture becomes smooth, airy and thick. The texture should feel spreadable.
2
Create the Base
Spread the whipped ricotta onto a serving platter or shallow bowl using the back of a spoon to create swoops and texture.
3
Add the Peach Layer
Spoon the peach jam over the ricotta. Gently swirl it into the top layer without fully mixxing.
Scatter the chopped peaches overtop.
4
Finish with Herbs and Pistachios
Sprinkle the fresh dill and mint evenly across the platter. Finish with chopped pistachios and a drizzle of olive oil.
Tips and Tricks
Use whole milk ricotta for the creamiest texture
Pat canned peaches dry so the topping doesn’t become watery
Fresh herbs make this dish — don’t substitute dried
For extra elegance, add edible flowers or microgreens
Best served slightly chilled or at cool room temperature
What to Serve with It
This whipped ricotta pairs beautifully with:
Grilled sourdough
Crostini
Seed crackers
Warm naan
Prosciutto
Sparkling wine or peach bellinis
FAQ
Can I make this ahead of time?
Yes. Prepare the whipped ricotta base up to 1 day ahead and store covered in the fridge. Add toppings just before serving.
Can I use fresh peaches instead?
Absolutely. Fresh ripe peaches work beautifully in summer.
Can I use goat cheese too?
Yes. Swap 1/2 cup of the ricotta for soft goat cheese for a tangier version.
Ingredients
Whipped Ricotta
- 2 cups whole milk ricotta
- 1/2 cup heavy whipping cream
For the Topping
- 1 small jar peach jam about 1/2 cup
- 1/4 up canned peaches finely chopped and lightly patted dry
- 2 Tbsp fresh dill finely shopped
- 2 Tbsp fresh mint finely chopped
- 1/4 cup pistachios roughly chopped
- Fresh cracked black pepper
- Drizzle of olive oil
Instructions
Whip the Ricotta
- Using a hand mixer mix the ricotta and the cream. Whip 2-3 minutes until the mixture becomes smooth, airy and thick. The texture should feel spreadable.
Create the Base
- Spread the whipped ricotta onto a serving platter or shallow bowl using the back of a spoon to create swoops and texture.
Add the Peach Layer
- Spoon the peach jam over the ricotta. Gently swirl it into the top layer without fully mixxing.
- Scatter the chopped peaches overtop.
Finish with Herbs and Pistachios
- Sprinkle the fresh dill and mint evenly across the platter. Finish with chopped pistachios and a drizzle of olive oil.
Notes
Join the Conversation
Would you serve this at a summer dinner party, bridal shower or wine night? Tag your peachy creations and show us your entertaining spreads.
