Whipped Ricotta with Hot Honey

Whipped Ricotta with Hot Honey

Creamy whipped ricotta meets spicy-sweet honey for an easy, crowd-pleasing appetizer.

Total 20 min Makes 8 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Whole-milk ricotta is whipped until silky smooth, then topped with honey gently infused with crushed red pepper and a touch of vinegar. Serve with crusty bread, crackers, or sliced fruit for a sweet-and-spicy starter that comes together in under 20 minutes.

Ingredients

  • 2 cups whole-milk ricotta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon zest
  • 1/2 cup honey
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 loaf crusty bread, sliced and toasted
  • 2 tablespoons fresh chives, finely chopped

Method

  1. Combine the honey and crushed red pepper flakes in a small saucepan over low heat.

  2. Warm the honey gently, stirring occasionally, until it becomes fragrant and slightly thinner, about 5 to 7 minutes. Do not let it boil.

  3. Remove the honey from heat and stir in the apple cider vinegar and 1/4 teaspoon salt. Let steep off the heat for 10 minutes to deepen the heat, then set aside to cool.

  4. Add the ricotta, olive oil, and 1/2 teaspoon salt to a food processor.

  5. Process on high speed, scraping down the sides as needed, until the ricotta is light, smooth, and airy, about 2 to 3 minutes.

  6. Spread the whipped ricotta onto a serving plate, creating a shallow well in the center with the back of a spoon.

  7. Drizzle the cooled hot honey generously over the whipped ricotta.

  8. Sprinkle with lemon zest and chopped chives, then serve immediately with toasted bread slices.

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    Whipped Ricotta with Hot Honey

    Whole-milk ricotta is whipped until silky smooth, then topped with honey gently infused with crushed red pepper and a touch of vinegar. Serve with crusty bread, crackers, or sliced fruit for a sweet-and-spicy starter that comes together in under 20 minutes.

    20 min 8 servings 210 cal

    Ingredients

    • 2 cups whole-milk ricotta cheese
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1 tablespoon lemon zest
    • 1/2 cup honey
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon apple cider vinegar
    • 1/4 teaspoon kosher salt
    • 1 loaf crusty bread, sliced and toasted
    • 2 tablespoons fresh chives, finely chopped

    Method

    1. 1

      Combine the honey and crushed red pepper flakes in a small saucepan over low heat.

    2. 2

      Warm the honey gently, stirring occasionally, until it becomes fragrant and slightly thinner, about 5 to 7 minutes. Do not let it boil.

    3. 3

      Remove the honey from heat and stir in the apple cider vinegar and 1/4 teaspoon salt. Let steep off the heat for 10 minutes to deepen the heat, then set aside to cool.

    4. 4

      Add the ricotta, olive oil, and 1/2 teaspoon salt to a food processor.

    5. 5

      Process on high speed, scraping down the sides as needed, until the ricotta is light, smooth, and airy, about 2 to 3 minutes.

    6. 6

      Spread the whipped ricotta onto a serving plate, creating a shallow well in the center with the back of a spoon.

    7. 7

      Drizzle the cooled hot honey generously over the whipped ricotta.

    8. 8

      Sprinkle with lemon zest and chopped chives, then serve immediately with toasted bread slices.