Ricotta With Honey And Herbs Recipes

WHIPPED RICOTTA WITH HERBS AND HONEY

Steps:

• Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it's smooth and creamy; you may still see tiny bumps of ricotta, this is ok. Place the whipped ricotta in a serving bowl or spread on a plate.
• In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired. Serve with grilled baguette slices, crackers, or vegetables.

RICOTTA WITH HONEY AND HERBS

Steps:

• You could easily just put some ricotta in a beautiful bowl, but I wanted to see if I could shape the ricotta into a ball. Wrap the ricotta in a piece of cheesecloth. Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.
• Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out. Add the vanilla bean, honey, and water to a saucepan. Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy. Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.
• Sprinkle herbs over ricotta. Drizzle honey over ricotta.Toast some brioche, and spread the cheese over the bread.

THYME AND HONEY RICOTTA SPREAD

Steps:

• Place the ricotta in a shallow serving dish. Gently warm the honey and thyme in a small skillet over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Pour over the ricotta. Drizzle with the olive oil and sprinkle with the salt and pepper. Serve with crostini.

CREAMY HOMEMADE RICOTTA WITH HONEY AND HERBS

Steps:

• Add milk, cream, and salt to a medium saucepan. Cook over medium to medium-high heat, stirring frequently to prevent scorching, until milk reaches 190° F. Remove pan from heat and add the lemon juice, then stir it just once or twice, gently and slowly, to incorporate. Let pan sit undisturbed for 10 minutes to let curds form.
• Wet a double layer of cheesecloth and ring out. Lay cheesecloth over the inside of a fine mesh strainer or colander that is set over a large heatproof bowl. Pour the curds and whey into the colander and let the curds strain for at least an hour, for very tender and loose ricotta. Strain for an additional hour or two for a ricotta that is firmer, like a very soft and tender cream cheese. Discard whey or save it for another use. Remove ricotta from the cheesecloth and enjoy immediately or store refrigerated in an airtight container for up to 3 days.
• To serve the ricotta with honey and herbs...in a small dish with sides, mound some of the ricotta in the center. Drizzle a bit of honey over and around the ricotta and then scatter lightly with fresh thyme and rosemary. Finish with a sprinkling of flaky sea salt and freshly cracked black pepper. Serve immediately with crisp salty crackers. Some blackberries would be lovely with this, too!

RICOTTA WITH HONEY AND HERBS

Steps:

• Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out. Add the vanilla bean, honey, and water to a saucepan. Bring to a boil over medium heat. Boil for 15 minutes, it will get thick and syrupy. Let the syrup cool and strain out the vanilla bean with a cheese cloth (or coffee filter). Chop rosemary and thyme. Sprinkle herbs over ricotta. Drizzle honey over ricotta. Toast some bread. Serve and spread the cheese over the bread.

WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.