Whipped Ricotta with Fig, Rosemary and Honeytopping

1. In a blender or food processor, combine the ricotta, olive oil, milk and a pinch of salt. Blend until smooth. 
2. Heat a drizzle of olive oil in a frying pan over medium heat. Add the figs, rosemary sprigs, honey and balsamic vinegar. Cook for 2-3 minutes. 
3. Place the whipped ricotta on a platter. Top with the figs, pine nuts, chopped rosemary, a pinch of sea salt and a drizzle of olive oil. Serve with Pita bread or croutons. 

Whipped Ricotta with Pistachios and Pomegranate Arils

1. In a blender or food processor, combine the ricotta, lemon zest, olive oil, milk and a pinch of salt. Blend until smooth. 
2. Place the whipped ricotta on a serving platter. Drizzle with honey and olive oil, then sprinkle with pistachios, pomegranate arils and a pinch of sea salt. Serve with Pita bread or croutons. 

Whipped Ricotta with Olives

1. Preheat the oven to 425°F (220°C). 
2. In a blender or food processor, combine the ricotta, olive oil, milk and a pinch of salt. Blend until smooth. 
3. In an ovenproof dish, combine the green olives, Kalamata olives, garlic, half the orange zest and a drizzle of olive oil. Mix well and roast for 8-10 minutes. 
4. Place the whipped ricotta on a platter. Top with the warm olives, the remaining orange zest, a drizzle of olive oil and fresh parsley. Serve with Pita bread or croutons.