Ricotta con Crema di Cime di Rapa

Ricotta con Crema di Cime di Rapa

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Blanching, Blending
  • Cuisine: Mediterranean


Ricotta con Crema di Cime di Rapa. A play on texture and extraordinary flavor. Beautifully creamy rich ricotta meets earthy lemony pungent rapini cream. On a crostini or baguette, sheer heaven.


  • 1 bundle of rapini
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • Zest of 1/2 lemon
  • Tbsp of lemon juice
  • Pinch of red chili flakes
  • 68 pitted kalamata olives
  • Salt and freshly cracked pepper
  • 4 ounces of fresh good quality ricotta


  1. Cut the bottom of stems off about an inch. Clean any spoiled or bruised areas or leaves. Wash and drain in a colander.
  2. Place in a medium pot of boiling water and cook for 5-10minutes or until fork tender.
  3. Drain and squeeze excess water out and place in a bowl to cool.
  4. In a food processor blend rapini, olive oil, lemon zest, lemon juice, kalamata olives, chili flakes, and garlic. Taste for seasoning and texture.
  5. Season with salt and pepper, add more olive oil and lemon juice if it is too thick or until you achieve the consistency you want.
  6. Place ricotta in a small cheese basket or ramekin, press in firmly.
  7. Turn over on a serving dish.
  8. Spoon some of the Crema di Cime Rapa over.
  9. Drizzle some olive oil on top and around the plate.
  10. Cut up some baguette.
  11. Ready to serve



  1. If you want to make fresh homemade ricotta check out our recipe.
  2. If using store-bought, choose a good quality Italian ricotta.
  3. You may need more olive oil and lemon juice. Taste before and add if you want. Same goes for the seasoning.
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