| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups fresh ricotta cheese
- 2 tablespoons honey
- 2 teaspoons whole fresh thyme leaves
- 1 tablespoon good-quality olive oil
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon coarsely ground black pepper
- Crostini, for serving (see Cook’s Note)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 32 mg |
| Sodium | 182 mg |
Reviews
So good! I made Ina’s ricotta with it. Only down side is that you can’t not eat the whole bowl…
A local Italian restaurant serves this and it’s amazing, especially with a glass of wine! I now make it at home and can’t get enough.
I used this recipe in addition with the newest ricotta recipe in March 2013’s magazine. I was hoping to win my boyfriend over into loving my personal favorite combination of honey and ricotta. While I loved it, he ended up wanting to eat the ricotta plain on the toast. The recipe is very easy. I may have cooked the honey too long, but I would try it again.