Honey and Ricotta: Toast, Crostini and a No-Bake Ricotta Dessert

Why Honey and Ricotta Work

Fresh ricotta is mild, milky and only faintly sweet. That makes it the best plain backdrop for tasting a honey: whatever you drizzle on it is what you taste. A strong honey reads strong, and a delicate one finally gets noticed.

The other half is texture. Cool, soft curds under a thin stream of honey, on something crisp like toast, is the whole appeal.

• **Whole-milk cow's milk ricotta:** orange blossom, acacia, clover or wildflower
• **Sheep's milk ricotta:** wildflower, buckwheat or chestnut
• **Whipped ricotta:** acacia or orange blossom
• **Part-skim ricotta:** wildflower or orange blossom, and whip it with a splash of cream

Matching Honey to the Ricotta

**Whole-milk ricotta:** the standard supermarket tub. Any light honey works, so use the one you want to taste.

**Sheep's milk ricotta:** richer and more savory. A bold honey like chestnut or buckwheat holds its own.

**Whipped ricotta:** airy and light. Keep the honey delicate.

**Part-skim ricotta:** drier and grainier. Whip it with a tablespoon of cream before adding honey.

Honey Ricotta Toast

Five minutes, four slices.

**Ingredients:**

• 4 thick slices sourdough or country bread
• 1 cup whole-milk ricotta, at room temperature
• 4 tablespoons wildflower or orange blossom honey, divided
• 2 tablespoons olive oil
• 1/2 cup berries or sliced fresh figs
• 1/4 cup toasted pistachios or almonds
• Flaky sea salt and lemon zest (optional)

Honey Ricotta Toast: Method

• Toast the bread until golden and brush with the olive oil.
• Whisk the ricotta with 1 tablespoon honey and a pinch of salt until smooth.
• Spread the ricotta thickly on the toast.
• Drizzle each slice with about 2 teaspoons of the remaining honey.
• Top with the fruit, nuts, flaky salt and lemon zest. Eat right away.

Honey Ricotta Crostini for a Crowd

Toast the bread and whip the ricotta up to a day ahead; assemble just before serving so the toasts stay crisp. Makes about 24.

• 1 baguette, sliced 1/2 inch thick, brushed with 1/4 cup olive oil and toasted at 375°F (190°C) for 8 to 10 minutes
• 1 1/2 cups whole-milk ricotta whipped with 1/3 cup wildflower or orange blossom honey
• 2 or 3 fresh figs, sliced, or other seasonal fruit
• 1/4 cup toasted pine nuts or pistachios
• 1 tablespoon fresh thyme leaves, flaky salt and more honey to finish
• Assembly: a tablespoon of ricotta on each toast, a slice of fruit, a few nuts, thyme, salt and a thin drizzle of honey.

No-Bake Honey Ricotta Dessert

Lighter than a baked cheesecake and set in the fridge. Serves 8.

**Ingredients:** 2 cups whole-milk ricotta (drained), 1/2 cup orange blossom or wildflower honey plus more to finish, 1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla, zest of 1 lemon, 1 pre-baked 9-inch graham cracker or shortbread crust (optional), berries to serve.

• Whip the cream with the powdered sugar to soft peaks.
• In another bowl, whisk the ricotta, honey, vanilla and lemon zest until smooth.
• Fold the cream into the ricotta in two additions.
• Spread into the crust, or spoon into glasses.
• Chill at least 4 hours, ideally overnight. Finish with honey and berries.

More Ways to Use Honey and Ricotta

**Ricotta pancakes:** fold 1/2 cup ricotta into your pancake batter and serve with wildflower honey and berries.

**Stuffed French toast:** sandwich honeyed ricotta between two slices of bread before dipping in egg.

**White pizza:** bake pizza with ricotta, figs and prosciutto, then drizzle orange blossom honey on after it comes out of the oven.

**Breakfast bowl:** ricotta, honey, berries and granola, or swap in Greek yogurt as in our honey and yogurt guide.