Chef notes
I love this recipe because it's rich, milky and indulgent, but also fast and easy to make. The honey and herbs add a hint of sweetness and a great freshness. Since this is a fully raw dish, it is important to find the highest quality ingredients and ones that you love. This recipe is perfect for elevated snacking.
Technique tip: Wait until the last minute to chopped your basil, as it will brown over a period of time.
Swap option: You can use any herbs you prefer. Mint, chervil and chives all work well with this dish.
Ingredients
- 1 cup local honey
- 1 tablespoon white balsamic vinegar
- 2 tablespoons chopped parsley
- 2 cups whole-milk ricotta
- 2 tablespoons olive oil
- 2 tablespoons sour honey (recipe above)
- 1/2 teaspoon smoked salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons torn basil leaves
- grilled naan, thinly sliced zucchini, radish, turnip, carrot and/or celery, to serve
Preparation
For the sour honey:
In a bowl, whisk the honey and vinegar together until well-combined.
For the whipped ricotta:
1.In a food processor, blend ricotta on low for 2 minutes, then high for 2 minutes.
2.Transfer to a stand mixer with a whisk attachment and let it go for another 3 to 5 minutes until smooth, light and fluffy.
3.Transfer to a large plate or a bowl.
4.Plate with a generous glug of high-quality olive oil, a drizzle of sour honey, smoked salt and cracked pepper.
5.Finish with the torn basil.
6.Serve with grilled naan, toasty crostini and thinly sliced vegetables and pickles, if desired.
