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Whipped Ricotta with Honey

An easy, 10 minute appetizer with truffle and honey. Serve with toasted bread or crostini.
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Total Time: 15 minutes
Servings: 6

Equipment

  • blender

Ingredients

  • 1 (15 oz) container ricotta
  • 4 oz cream cheese
  • 3 Tablespoons honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon truffle salt
  • Extra honey for topping
  • Fresh cracked black pepper for garnish
  • Toasted bread slices cut into strips or a thinly sliced baguette, for serving

Instructions

  • In a food processor or blender, combine ricotta, cream cheese honey, olive oil, and truffle salt until the cheese is well combined and smooth. Taste and add more truffle salt or honey if desired. Add another tablespoon of olive oil if you want it thinner.
  • Scoop the ricotta out and transfer to a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese.
  • Fill the well with honey. I like to do a few tablespoons. Be careful not to do too much!
  • Garnish with black pepper and serve with toasted bread.

Nutrition

Serving: 1 serving (dip only, not including dipper) | Calories: 205kcal | Carbohydrates: 13g | Protein: 9g | Fat: 13g