Ricotta with Crushed Olives, Almonds & Lemon is the sort of dish you dream about sharing with good friends over a sunny afternoon — feather-light ricotta, briny green olives, toasted almonds, and the brightness of lemon all tumble together for the ultimate Mediterranean spread. In just ten minutes and absolutely no cooking, you’ve got a platter that’s utterly creamy, satisfyingly crunchy, and completely refreshing. Spread across crusty bread or scooped up with crackers, it’s impossible to resist and certain to spark joy at any gathering. Whether you’re entertaining or just want to treat yourself, this is a go-to that always delivers on deliciousness.
Ingredients You’ll Need
The beauty of Ricotta with Crushed Olives, Almonds & Lemon is in its balance of simplicity and bold flavor. Each ingredient is carefully chosen for the way it elevates the final dish — whether it’s the creaminess of ricotta, the tang of lemon, or the wonderful crunch of almonds, every component is essential in creating this crave-worthy appetizer.
- Ricotta Cheese: Opt for whole milk ricotta for the creamiest base; lightly whip it for an extra airy texture.
- Green Olives (such as Castelvetrano): Their buttery, briny flavor makes them irresistible and perfectly balanced in this dish.
- Toasted Almonds: Give a deep, nutty crunch; swap for pistachios or hazelnuts if you prefer a different twist.
- Lemon Zest: Brings an aromatic pop of citrus and makes the whole dish feel bright and lively.
- Fresh Lemon Juice: Adds a touch of tang and cuts through the richness of the ricotta.
- Extra-Virgin Olive Oil: Use your favorite — it ties everything together and adds lushness.
- Flaky Sea Salt: A final pinch heightens all the flavors and adds the slightest crunch.
- Freshly Ground Black Pepper: A twist or two brings just the right amount of warmth and zip.
- Crusty Bread or Crackers: Essential for scooping up every last bit of goodness!
How to Make Ricotta with Crushed Olives, Almonds & Lemon
Step 1: Prepare the Ricotta
Start by spooning your ricotta into a shallow bowl. Use the back of the spoon to gently spread it out, making a soft bed for your toppings. If you’d like to go the extra mile, briefly whip the ricotta in a bowl with a fork or whisk for an even creamier mouthfeel. This sets the stage for the Ricotta with Crushed Olives, Almonds & Lemon to shine.
Step 2: Mix the Toppings
In a separate small bowl, combine the crushed green olives and toasted almonds. Add the fragrant lemon zest, followed by the fresh lemon juice, and then drizzle in the olive oil. Stir everything together thoroughly so the flavors marry beautifully. This mixture is where briny, bright, and toasty elements come together in perfect harmony.
Step 3: Season to Taste
Season your olive and almond mixture with a generous pinch of flaky sea salt and a couple of grinds of black pepper. Taste as you go — everyone’s salt preference is a little different, and the olives themselves add plenty of briny flavor.
Step 4: Assemble the Dish
Spoon the olive and almond layer right over the creamy ricotta, spreading it evenly so every bite will have a little of everything. Finish with an extra drizzle of your best extra-virgin olive oil for gloss and richness.
Step 5: Serve with Bread or Crackers
Present the Ricotta with Crushed Olives, Almonds & Lemon alongside slices of rustic bread or your favorite crackers. Let guests scoop and savor, or dig in yourself with abandon! Each bit is creamy, tangy, nutty, and irresistible.
How to Serve Ricotta with Crushed Olives, Almonds & Lemon
Garnishes
To make your platter pop, finish with an extra sprinkle of lemon zest, a scatter of fresh chopped herbs like parsley or basil, or even a drizzle of honey for a delightful sweet-savory spin. The garnish is your secret weapon in making Ricotta with Crushed Olives, Almonds & Lemon look (and taste) like it belongs on a Mediterranean table.
Side Dishes
Pair this appetizer with an array of Mediterranean-inspired sides — think marinated vegetables, a simple green salad, or some juicy cherry tomatoes drizzled with olive oil. These fresh, vibrant additions enhance the flavors of Ricotta with Crushed Olives, Almonds & Lemon and complete the experience without overshadowing the star of the show.
Creative Ways to Present
For gatherings, try spooning the ricotta and topping mixture onto individual crostini or serve as part of a bountiful grazing board with fruits, nuts, and more cheeses. You can even layer Ricotta with Crushed Olives, Almonds & Lemon in small jars for a fun, portable picnic treat — there’s no wrong way to show off this spread!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate promptly. The flavors meld increasingly well overnight, making for a delicious snack on day two. Just be sure to use within 2-3 days for the freshest taste and texture.
Freezing
Freezing is not recommended for Ricotta with Crushed Olives, Almonds & Lemon, as ricotta tends to become grainy and lose its luscious, creamy texture after thawing. Instead, enjoy this dish in its full fresh glory — it’s quick to make and deserves to be devoured right away.
Reheating
There’s no need to reheat, as this recipe is meant to be served chilled or at room temperature. If your leftovers are straight from the fridge, let the Ricotta with Crushed Olives, Almonds & Lemon sit out for a few minutes to take off the chill before serving. The flavors really shine when slightly cool rather than cold.
FAQs
Can I make Ricotta with Crushed Olives, Almonds & Lemon ahead of time?
Absolutely! You can assemble the topping and keep it refrigerated for up to a day in advance. For best texture, spread the ricotta and spoon on the topping just before serving, ensuring everything is fresh and inviting.
What kind of olives work best in this recipe?
Castelvetrano olives are beloved for their buttery consistency and mild, sweet flavor, but you can use any green olive you love. Feel free to experiment with other varieties for a slightly different salty bite in your Ricotta with Crushed Olives, Almonds & Lemon.
Can I substitute another nut for the almonds?
Absolutely! Toasted pistachios or hazelnuts are both excellent swaps and offer their own unique richness and crunch. This flexibility makes the dish easy to personalize or match with what you have on hand.
Is it okay to use low-fat ricotta?
You can use low-fat ricotta if you prefer, but keep in mind that whole milk ricotta gives you a much creamier, more indulgent result — and that really makes Ricotta with Crushed Olives, Almonds & Lemon swoon-worthy.
How do I serve this for a crowd?
Double or triple the recipe and serve on a large platter with lots of bread and crackers. For parties, spoon onto crostini or set up a DIY grazing board, letting everyone scoop their own perfect bite of Ricotta with Crushed Olives, Almonds & Lemon.
Final Thoughts
If you’re looking for a fast, flavor-packed appetizer that’s out of the ordinary and sure to wow everyone at the table, Ricotta with Crushed Olives, Almonds & Lemon deserves a spot on your menu. Make it once, and you’ll be hooked — I can’t wait for you to fall in love with these bright, creamy, citrusy flavors!
Print
Ricotta with Crushed Olives, Almonds & Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in this creamy and flavorful Ricotta with Crushed Olives, Almonds & Lemon appetizer that’s perfect for any gathering. The combination of creamy ricotta, briny olives, crunchy almonds, and zesty lemon creates a delightful spread that pairs beautifully with crusty bread or crackers.
Ingredients
Ricotta Mixture:
- 1 cup whole milk ricotta cheese
Crushed Olive & 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
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Serving:
- Crusty bread or crackers for serving
Instructions
- Spoon the Ricotta: Spoon the ricotta into a shallow serving bowl and spread it gently with the back of a spoon.
- Prepare the Topping: In a small bowl, combine the crushed olives, chopped almonds, lemon zest, lemon juice, and olive oil. Stir to combine, then season with flaky sea salt and black pepper to taste.
- Assemble: Spoon the olive and almond mixture over the ricotta. Drizzle with a little more olive oil if desired.
- Serve: Serve with crusty bread or crackers for dipping.
Notes
- You can substitute pistachios or hazelnuts for the almonds if preferred.
- For a creamier texture, lightly whip the ricotta before assembling.
- This dish also pairs well with a drizzle of honey for a sweet-savory twist.
Nutrition
- Serving Size: 1/4 cup
- Calories: 230
- Sugar: 1g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
