Ingredients
- 16 ozwhole milk ricotta
- 3 tablespoonsolive oil
- ½ teaspoonsalt
- 1 teaspoonfresh chopped rosemary ((or ½ teaspoon dried))
- ½ teaspoonlemon zest
- 1 teaspoonlemon juice
- 4 tablespoonshoney ((divided))
- fresh cracked pepper
- baguette or crackers for dipping
Directions
- 1
Add the ricotta to a food processor or blender along with the olive oil, salt, rosemary, and 2 tablespoons of honey.
- 2
Zest your lemon before cutting it then add in the lemon zest, and lemon juice to the mixer. (if you don't have a way to zest the lemon, you can just add in an extra teaspoon of juice for extra lemony flavor).
- 3
Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds.
- 4
Once everything is smooth, you can add it to your serving bowl.
- 5
When you're ready to serve, take the extra 2 tablespoons of honey and warm it in the microwave for just a few seconds. Be careful not to use too small of a bowl because it tends to bubble over. Pour the warm honey over the ricotta. Top with fresh cracked pepper and an extra sprinkle of lemon zest and enjoy!
Toast
- 1
There are a couple ways to make the toast / crostini for this recipe. - You can add some olive oil and butter to a pan and cook the bread until crispy.- You can brush them with oil or butter and toast them in the oven at 450° for about 7 minutes per side. (this works best when making enough for a large crowd)