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Agrodolce Scallions & Whipped Ricotta Toast

Whipped Ricotta Toasts

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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 as an appetizer, 2 as a light main 1x


Whipped ricotta is rich and creamy, perfect for slathering on crostini or using as a dip. Here it’s paired with agrodolce, an Italian sweet & sour sauce.



For the whipped ricotta toasts

  • 1 1/2 cups whole-milk ricotta cheese
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 4 1/2-inch-thick slices country bread or Homemade Bread, or 24 baguette slices for crostini

For the scallion agrodolce

  • 1 tablespoon pine nuts
  • Extra-virgin olive oil
  • 1 bunch scallions, ends trimmed, white parts finely sliced, dark green tops cut across into 2-inch ribbons
  • 1/4 teaspoon dried chile flakes
  • 2 tablespoons raisins, plumped in warm water for 15 minutes, drained
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons red wine vinegar


  1. To make the whipped ricotta: Put the ricotta, salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper, or even a bit more olive oil-you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week.
  2. For the agrodolce scallion topping: Toast the pinenuts by baking in a single layer on a rimmed baking sheet for 5 to 6 minutes at 350F.
  3. Pour a healthy glug of olive oil into a small skillet over medium-high heat. Add the sliced white portions of the scallions and chile flakes, and cook until the onions are soft and fragrant, but not browned, about 2 minutes.
  4. Add the dark green tops, raisins, and pine nuts, season with salt and black pepper, and cook until all is soft and fragrant, another minute or so. Add the vinegar and toss everything around to deglaze the pan. Cook for about a minute to heat everything through and finish with a drizzle of olive oil. Taste and adjust the salt, pepper, vinegar, and chile levels.
  5. Grill or toast the bread, spread a nice thick layer of whipped ricotta on each piece, and top with the ramps and their juices. Serve warm.


Reprinted with permission from Six Seasons by Joshua McFadden

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian