Whipped Ricotta with Honey – an easy, 10 minute appetizer with truffle and honey. Serve with toasted bread or crostini.
This is one of the simplest appetizers ever.
You don’t want to skip the cream cheese. It helps keep the dip thick. But the ratio is pretty flexible. So you can use whatever ratio you prefer.
Speaking of the ratio – I love this recipe for using up leftover ricotta. You can use whatever you have left. I always end up with half a container of ricotta whenever a recipe calls for it. And I never know how to use the rest up so it doesn’t go to waste. This is now my answer!
I use truffle salt in this recipe. It gives the dip such amazing flavor. You could also use a little truffle oil if that’s what you have.
You can make the whipped ricotta 1-2 days in advance. Then when you’re ready to serve, top it with honey and cracked black pepper.
Toasted bread is my favorite way to serve it. Toast bread with a little butter. Then cut into strips. You could also use a baguette. I don’t love when the bread is too crunchy though. So I don’t toast for that long. But you can toast to your preference.
Anything Italian!
Grilled chicken + this rice pilaf.
Or maybe some steak and oven baked french fries!