Whipped Ricotta with Rosemary Honey
There’s a local pizza restaurant in town that we love taking visitors to. Its downtown prices are a bit expensive for casual dining as a family, but we sure do enjoy it as a treat a few times a year! We usually splurge and order the whipped ricotta served with local honey and grilled sourdough bread from our favorite local bakery. The kids devour the whole thing, leaving just the scrapings for us adults. I adore watching my kids delight in something a bit “fancier.” They couldn’t care less how fancy it’s supposed to be, just how delicious it tastes! It took me longer than it should have to realize we can whip this up at home in minutes and boy, is it worth the little effort it takes! This makes a perfect holiday appetizer that is nourishing and filling for a lunch spread, but the leftovers are so good on toast with scrambled eggs for breakfast the next day so don’t be afraid to have leftovers!
Ingredients:
1 16 ounce container of ricotta, drained of the liquid
½ teaspoon salt
zest of 1 lemon
Rosemary honey:
1/4 cup honey
1 small sprig of rosemary
Directions:
Preheat your oven to 350 degrees F. Line a 9x13 baking dish with parchment paper. I like to cut the corners at a diagonal a few inches in so the corners can overlap and fit in the pan easier.
Make the rosemary honey first by warming the honey over low heat in a small skillet with the whole rosemary sprig. It will infuse the honey with herby goodness. Meanwhile, in a blender, mix the ricotta, salt, and lemon zest until light and fluffy. Pour onto a plate and use a spatula to spread it out, creating peaks and valleys. Pour the warm honey over top, letting it pool in the low area. Sprinkle with a bit of flaky salt if you have it! Serve with baguette slices, grilled sourdough bread, crackers, whatever you have! It’s good with everything!
