WHIPPED RICOTTA WITH TRUFFLE HONEY

truffle honey

💰Cheaper: regular honey

Regular honey is more accessible and less expensive.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be cheaper.

Place one package of ricotta cheese out on the counter to come to room temperature for 1 hour.

Toast a quarter cup of hazelnuts in a hot oven at 350 degrees for 15 minutes.

After toasting, place the hazelnuts into a clean dish towel, gather the towel, and rub to remove the skins. Roughly chop the hazelnuts and set aside.

Open the container of ricotta cheese and break it up a little, then transfer it into a large bowl.

Drizzle in 2 tablespoons of extra virgin olive oil.

Add 1 tablespoon each of freshly chopped mint and thyme.

Finely dice 2 cloves of garlic and add them to the bowl along with 0.5 teaspoon of black pepper.

Use a hand mixer on low to whip the ricotta mixture until it is light and fluffy and well combined.

Transfer dollops of the whipped ricotta onto a presentation plate and gently smooth it out.

Sprinkle the chopped toasted hazelnuts over the whipped ricotta.

Drizzle black truffle honey over the cheese and nuts.

Sprinkle sea salt flakes and a little black pepper on top.

Garnish with a sprig or two of fresh herbs.

Serve with warmed focaccia or naan bread, a bowl of seasoned olives, and crispy nut crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens