Description
This Ricotta with Crushed Olives, Almonds & Lemon is a vibrant and fresh Mediterranean-inspired appetizer combining creamy ricotta cheese with tangy crushed green olives, crunchy toasted almonds, and bright lemon zest and juice. Drizzled with extra-virgin olive oil and seasoned simply with flaky sea salt and black pepper, this no-cook dish is perfect served with crusty bread or crackers for a flavorful and elegant starter.
Ingredients
Scale
Ricotta Base
- 1 cup whole milk ricotta cheese
Olive and Almond Topping
- 1/2 cup green olives (such as Castelvetrano), pitted and roughly crushed
- 1/4 cup toasted almonds, coarsely chopped
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
Seasoning & Serving
- Flaky sea salt to taste
- Freshly ground black pepper to taste
- Crusty bread or crackers for serving
Instructions
- Prepare Ricotta: Spoon the ricotta into a shallow serving bowl and spread it gently with the back of a spoon to create an even base layer.
- Mix Topping: In a small bowl, combine the crushed green olives, chopped toasted almonds, lemon zest, lemon juice, and extra-virgin olive oil. Stir well to combine all the flavors.
- Season: Add flaky sea salt and freshly ground black pepper to taste, mixing gently to evenly distribute the seasoning.
- Assemble: Spoon the olive and almond mixture evenly over the spread ricotta, making sure to cover the surface.
- Finish: Drizzle a little more extra-virgin olive oil on top, if desired, for extra richness and shine.
- Serve: Serve immediately with crusty bread or crackers for dipping and enjoying this fresh, flavorful appetizer.
Notes
- You can substitute pistachios or hazelnuts for the almonds to vary the taste and texture.
- For a creamier texture, lightly whip the ricotta before assembling.
- This dish pairs beautifully with a drizzle of honey for a delightful sweet-savory flavor contrast.
