Whipped Ricotta with maple syrup

Whipped Ricotta with Maple Syrup, Calabrian Chiles, and Grilled Sourdough

Apps and sides

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Portions: 4


  • 2 cups fresh ricotta
  • 1/4 tsp lemon zest
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp chopped Calabrian chilis in oil
  • 2 Tbsp pure maple syrup from Canada
  • 4 large slices grilled or toasted sourdough bread


  1. Place the ricotta, lemon zest, lemon juice, and salt in a food processor and puree.
  2. With the motor running, slowly drizzle in one tablespoon of the olive oil to emulsify into the ricotta.
  3. Turn off the food processor and scoop the whipped ricotta into a serving bowl.
  4. Smooth down the ricotta to look like a lightly textured bowl of hummus.
  5. Scatter the chopped chilis over the ricotta and then drizzle the pure maple syrup over the cheese. Serve with grilled sourdough and a spoon.
Recipe created by:

Featured Chef
Maple from Canada is excited to announce a partnership with Chef Hugh Acheson. Hailing from Canada and now based in Georgia, he applies a fresh approach to Southern food and loves coming up with new ways to use maple syrup. Check back for recipe inspiration and more from Hugh!