Ricotta with Crushed Olives, Almonds & Lemon Recipe
Imagine the creaminess of fresh ricotta meeting the punchy savor of crushed olives, crunchy toasted almonds, and bright lemon—all in one bowl! Ricotta with Crushed Olives, Almonds & Lemon is my new favorite go-to Mediterranean appetizer: lively, layered, ready in ten minutes, and a total crowd-pleaser. Whether you’re planning a summer gathering or need something special to elevate your snacking game, this dip brings together bold flavors and gorgeous textures, creating the kind of dish people talk about long after the last scoop.
Ingredients You’ll Need
The beauty of Ricotta with Crushed Olives, Almonds & Lemon is how a handful of everyday ingredients come together to create something genuinely extraordinary. Each component brings a unique element—creamy, salty, crunchy, and bright—that makes this appetizer sing. Here’s what you’ll need and why each matters:
- Ricotta cheese: Whole-milk ricotta is irresistibly creamy, setting a luscious base that soaks up all the topping flavors.
- Mixed olives: The combo of green and black olives brings both briny sharpness and depth—be sure to pit and roughly chop them for the best texture.
- Toasted almonds: Toasted, chopped almonds add an addictive, nutty crunch; marcona almonds bring extra butteriness if you want to upgrade.
- Lemon zest: The zest is where all the bright, aromatic citrus oil lives, making every bite pop.
- Lemon juice: Just a splash adds tang and ties all the other flavors together seamlessly.
- Extra virgin olive oil: Use a good one—the peppery green notes pull together the flavors for a truly Mediterranean finish.
- Crushed red pepper flakes (optional): For a hint of background heat, just a touch goes a long way.
- Salt and black pepper: Because seasoning is everything—add to taste, especially since the olives are salty.
- Fresh herbs (parsley or thyme): A sprinkle on top adds color, freshness, and a little flair for serving.
- Toasted baguette slices or crackers: Scoop it up with crunchy toasts or gluten-free crackers—don’t skip this part!
How to Make Ricotta with Crushed Olives, Almonds & Lemon
Step 1: Mix the Topping
Start by grabbing a small bowl and combining the chopped olives, almonds, lemon zest, lemon juice, and olive oil. Stir everything together to coat the olives and nuts with plenty of citrus and oil. If you like a little heat, now’s the moment to add those red pepper flakes. Finish with a pinch of salt and fresh black pepper. It’s a beautifully chunky, glossy medley—taste it and adjust if you want more lemon or spice.
Step 2: Prep the Ricotta Base
Scoop your ricotta into a shallow serving dish or small bowl. With the back of a spoon, spread it out so it forms an inviting, thick base, making a little well in the middle to hold the topping. Feeling fancy? Whip the ricotta first with a drizzle of olive oil and a pinch of salt until it’s airy and light, then spread it out. This extra step isn’t required, but it upgrades the creaminess to dreamy levels.
Step 3: Assemble and Garnish
Spoon your olive, almond, and lemon topping right over the ricotta, letting the oil cascade down the sides so you get a bit with every scoop. Add a sprinkle of fresh herbs—parsley or thyme look and taste fantastic. The finished dish should look colorful and inviting, with plenty of nooks and crannies for scooping.
Step 4: Serve and Savor
Set your Ricotta with Crushed Olives, Almonds & Lemon on the table with a pile of toasted baguette slices or your favorite crackers. Encourage everyone to dig into the layers—you want both ricotta and topping on every bite. There’s no wrong way to enjoy it, but you’ll quickly realize why it disappears so fast!
How to Serve Ricotta with Crushed Olives, Almonds & Lemon
Garnishes
A final sprinkle of fresh herbs is way more than just pretty—it brings brightness and lifts everything. I love flat-leaf parsley or a little fresh thyme. For a restaurant-worthy look, add a finishing drizzle of really good olive oil and an extra pinch of lemon zest over the top. A crack of black pepper just before serving is always welcome.
Side Dishes
Ricotta with Crushed Olives, Almonds & Lemon pairs beautifully with crisp raw vegetables (think radishes, cucumbers, or fennel), or you can round out your spread with marinated artichokes, a tomato salad, or a platter of thinly sliced prosciutto for a more substantial appetizer course.
Creative Ways to Present
Try spreading the ricotta on grilled slices of sourdough, then spoon the topping on each piece for a ready-to-eat crostini. Or, serve everything build-your-own style, letting guests assemble their own perfect bites. For a tapas night, dish up little portions of Ricotta with Crushed Olives, Almonds & Lemon alongside other Mediterranean mezze for a table full of color and flavor.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, store the ricotta and the olive-almond topping separately in airtight containers in the fridge for up to three days. Keeping them separate prevents the ricotta from getting watery or overwhelmed by the oil and lemon.
Freezing
Freezing isn’t ideal for this dish. Ricotta changes texture after freezing and thawing, so you’d lose that signature creaminess. The olive-almond mixture, on the other hand, can be frozen if needed—just bring it back to room temperature and stir before using.
Reheating
No reheating required! Ricotta with Crushed Olives, Almonds & Lemon is best enjoyed straight from the fridge or at room temperature. If the ricotta has firmed up too much in the fridge, let it sit out for 15-20 minutes before serving so everything is perfectly scoopable.
FAQs
Can I use store-bought ricotta or should I make it fresh?
Absolutely, store-bought whole-milk ricotta works beautifully and keeps this recipe ultra speedy! If you’re a homemade dairy enthusiast, fresh ricotta adds an even silkier texture, but both versions yield wonderful results.
What kind of olives are best for this recipe?
The beauty of Ricotta with Crushed Olives, Almonds & Lemon is its flexibility: a mix of your favorite green and black olives creates the most interesting flavor profile. Just make sure they’re pitted, and don’t be afraid to ask your market for a variety.
Can I prepare this ahead of time for a party?
Definitely! You can make the olive and almond topping up to a day in advance and keep it chilled. Spread the ricotta and assemble everything just before serving so it stays fresh and vibrant.
Is this appetizer safe for gluten-free guests?
Yes—just swap standard baguette slices or crackers for your favorite gluten-free bread or crackers. Everything else in Ricotta with Crushed Olives, Almonds & Lemon is naturally gluten-free.
What’s the best way to toast the almonds?
I like to toss chopped almonds in a dry skillet over medium heat for a few minutes until fragrant and golden. Watch them carefully—nuts can burn quickly! Let them cool before adding to the topping for the best crunch.
Final Thoughts
Once you taste Ricotta with Crushed Olives, Almonds & Lemon, you’ll want it at every party and picnic. It’s one of those endlessly versatile, joyful dishes that come together in minutes but taste like a treat. I’m so excited for you to add it to your appetizer repertoire!
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Ricotta with Crushed Olives, Almonds & Lemon Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make appetizer featuring creamy ricotta topped with a flavorful mixture of crushed olives, toasted almonds, and zesty lemon. Perfect for entertaining or a light snack.
Ingredients
Ricotta Base:
- 1 cup whole-milk ricotta cheese
Olive and Almond Topping:
- 1/2 cup mixed olives (green and/or black, pitted and roughly chopped)
- 1/4 cup toasted almonds (chopped)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Additional:
- Fresh herbs like parsley or thyme for garnish (optional)
- Toast baguette slices or crackers for serving
Instructions
- Prepare Olive and Almond Topping: In a small bowl, combine the chopped olives, almonds, lemon zest, lemon juice, and olive oil. Add red pepper flakes, salt, and black pepper.
- Assemble: Spread the ricotta in a serving dish, create a well in the center. Spoon the olive and almond mixture over the ricotta.
- Garnish and Serve: Garnish with fresh herbs. Serve with toasted baguette slices or crackers.
Notes
- For extra flavor, whip the ricotta with olive oil and salt until fluffy.
- Marcona almonds can be used for a buttery texture or pistachios for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1/4 cup
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
