Whipped Ricotta with Carmelized Leeks

This is the kind of recipe that wont stress you out if you’re hosting, or going to a friends, but WILL impress everyone who tries it. The first time I made it I had 2 pieces made per person and it was gone in under 5 minutes so it definitely is a hit!!! Be warned: people will fight over the last piece.

Whipped Ricotta:

• 2 cups whole-milk ricotta (general size of one container) 

• 1 ½ tbsp extra-virgin olive oil

• 1 tbsp honey 

Topping:

• 1 large leek (white + light green parts only), thinly sliced

• 2 tbsp olive oil or butter

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh sage, chopped 

• Salt + pepper, to taste 

• ¼ cup pomegranate seeds 

For serving:

• 1 baguette (or ciabatta-baguette) sliced and toasted with olive oil 

• Flaky salt and more fresh thyme for finishing

Directions:

1. Prep your bread: cut a baguette, drizzle with olive oil and salt, roast at 400°F for 10 minutes or until golden 

2. Make the whipped ricotta: add ricotta, olive oil, and honey to a food processor (or blender). Blend until light and creamy, about 1–2 minutes. Set aside

3. Caramelize the leeks: heat olive oil or butter in a skillet over medium heat. Add sliced leeks and a pinch of salt. Cook slowly, stirring often, until softened and golden — about 10–12 minutes. Stir in thyme and sage at the end 

4. Assemble: spread whipped ricotta generously on each toasted baguette slice. Top with caramelized leeks and scatter pomegranate seeds on top. Finish with flaky salt!!