This honey-drizzled Ricotta Toast with strawberries on whole-wheat bread is a quick, filling and tasty way to jumpstart your day. It’s also a great way to use up any leftover ricotta you may have in your fridge. Whether using storebought or homemade ricotta cheese, take a look at my tips on using and storing ricotta.
The subtle taste and creamy texture of ricotta make it the perfect addition to sweet and savory dishes.
Whether it’s enjoying the warm comfort of a ricotta-stuffed blintz, chomping down on a fluffy lemon ricotta muffin or indulging in a decadent slice of ricotta pie, those of us who have experienced the smooth, sweet and salty versatility of this cheese know how valuable ricotta cheese is in the kitchen.
While ricotta is widely used in an array of home-cooked and professional dishes, little information is openly available about using and storing ricotta. This has left many home cooks in the dark on ricotta basics, with shelf life and storage questions such as how long ricotta last at the top of their list. Read on for more details.
Suppose you have a tub in the fridge and you’re wondering how to use up ricotta. In that case, some of the simplest ways to enjoy fresh homemade ricotta cheese are to top it with fresh seasonal fruit or this strawberry rhubarb sauce to create a luxurious parfait. Or use it as a surprisingly soft center for a crepe filling in a stand-out ricotta cheese breakfast.
Another great way to use up ricotta is to slather it on toast. Take a look…
Place 1 cup of homemade or storebought ricotta in a bowl and use a handheld beater, hand blender or food processor to process for a few minutes until light and airy. Place in an airtight container and refrigerate for at least 1 hour or up to 3 days.
Toast 4 slices of whole-grain bread.
Remove bread from the toaster and spread ¼ cup of whipped ricotta cheese per toast. Drizzle with 1 tablespoon of honey per toast.
Top with sliced strawberries. If desired, garnish with mint leaves, serve and enjoy!
If you are looking for more creative toppings, try these balsamic strawberries, the taste is out of this world when paired with ricotta!
What can I make with ricotta cheese?
Ricotta adds a distinctive creaminess to frittatas and pasta sauces and makes the perfect filling for strudels and cannolis. To make a lasting impression at your next dinner party, serve baked ricotta as an appetizing dip with biscuits and fresh-cut fruit and vegetables.
There is no shortage of ricotta cheese recipes!
In a nutshell, ricotta cheese is a soft, fresh cheese of Italian origin. Ricotta is considered a whey cheese, as its primary ingredient is the whey that remains once curds have been separated from milk to make harder cheeses. [source]
The name ricotta stems from the Latin “recota” which means “recooked” as a reference to the cooking process used to separate the curds from the whey.
Due to its high moisture level, it is essential to refrigerate fresh ricotta at all times to prevent spoilage.
Leaving ricotta cheese to stand at room temperature will dramatically shorten its shelf life by encouraging the growth of bacteria and mold.
Refrigerate ricotta cheese in airtight plastic or glass containers to prevent it from picking up smells, drying out or getting contaminated by any microorganisms in its environment.
With proper refrigeration, the shelf life of unopened ricotta cheese is around two weeks. Once the container has been opened, you can choose whether to reseal any leftovers in the original packaging or transfer them to a sealable plastic or glass container. Regardless of which option you choose, you will need to finish leftover ricotta within five to seven days of opening it.
Homemade fresh ricotta has a shorter lifespan than store-bought ricotta. When stored correctly in an airtight container in the fridge and not left to stand at room temperature, homemade ricotta can last anywhere from 3 to 7 days.
If your homemade ricotta does not show signs of spoilage after this time, it may still be safe to eat, although the quality and taste will not be as distinctive as it was when it was fresh.
Your store-bought ricotta cheese is past its sell-by date, or your homemade ricotta has been in the fridge for a week, but neither is showing signs of spoilage.
Should you throw either one of them away?
Not necessarily. If you’ve kept your ricotta refrigerated at all times, there is a good chance that it will still be fine to eat for another 3 to 5 days. Keep an eye out for signs of mold and remember that while your ricotta is still edible, it may not taste the same as it did when it was originally purchased or made.
Mold or black spots, change of color or a sour odor are clear indicators that your ricotta is off and no longer edible. Like most other dairy products, the rule of thumb is that if ricotta looks, smells and tastes alright, it is probably safe for consumption. However, it’s best to throw it out to be on the safe side when in doubt.
Spreading a thick layer of ricotta on toast and topping it off with my dad’s homegrown figs was my mom’s favorite breakfast at the end of summer.
Ricotta is a wonderful cheese with a rich Italian heritage that adds a luscious creaminess to any dish. Many people don’t realize that making your own ricotta at home is actually a very straightforward and rewarding process. Try this easy 3-ingredient homemade ricotta recipe and you’ll be enjoying elevated dishes with your very own homemade ricotta cheese in no time!
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Ricotta Toast with Strawberries
- 1 cup ricotta cheese
- 4 slices whole-grain bread toasted
- 4 tablespoons honey
- 2 cups strawberries fresh, washed, hulled and sliced
- mint leaves optional, for garnish
- Place ricotta in a bowl and use a handheld beater, hand blender or food processor to process for a few minutes until light and airy.
- Place in an airtight container and refrigerate for at least 1 hour or up to 3 days.
- Toast bread.
- Remove bread from the toaster oven and spread ¼ cup of whipped ricotta cheese per toast.
- Drizzle with 1 tablespoon of honey per toast.
- Garnish with sliced strawberries.
- If desired, garnish with mint leaves, serve and enjoy!
I love the simplicity of this recipe! Thanks for sharing Maria!
I agree, sometimes the simplest of foods have so much flavor! Thanks for stopping by Val!