Whipped Ricotta With Olives & Roasted Red Peppers

 By DELISH - this was easy and fabulous - we plowed through this so quickly!! We had toasted baguette sliced.

1 c. Castelvetrano olives, pitted, halved 

1/2 c. extra-virgin olive oil 

1/3 c. chopped roasted red peppers 

3 cloves garlic, peeled, smashed 

4 sprigs thyme, plus leaves for serving 

2 sprigs rosemary 

1 lb. whole-milk ricotta 

1 tbsp. honey 

1/2 tsp. kosher salt 

Crushed red pepper flakes and toasted bread and/or crackers, for serving

Step 1 

In a small saucepan over medium heat, bring olives, oil, roasted peppers, garlic, thyme, and rosemary to a simmer. Reduce heat to low and cook at a bare simmer, stirring occasionally, 5 minutes. Remove from heat and let infuse 30 minutes. 

Step 2 

Strain olive mixture through a fine-mesh sieve into a glass measuring cup, reserving olives and peppers; discard garlic and herbs. 

Step 3 

In a food processor, blend ricotta, honey, and salt until smooth, about 1 minute. With the motor running, slowly pour in 1/4 cup reserved oil and continue to blend until combined. 

Step 4 

Transfer whipped ricotta to a serving bowl. Spoon olives and peppers over and drizzle with more reserved oil. Top with thyme and red pepper flakes. Serve with bread alongside.