Honeyed Ricotta Recipes

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HONEYED RICOTTA

Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest--transforming it into a light morning topping that could rival any high-end yogurt or jam.

Provided by Food Network

Categories     condiment

Time 5m

Yield About 2 cups

Number Of Ingredients 4



Honeyed Ricotta image

Steps:

  • In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.

15 ounces/425 grams part-skim ricotta
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest

THYME AND HONEY RICOTTA SPREAD

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7



Thyme and Honey Ricotta Spread image

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.

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

HONEYED RICOTTA

Provided by Megan Gordon

Categories     Cheese     Dairy     Condiment     Ricotta     Honey

Yield Makes about 2 cups

Number Of Ingredients 4



Honeyed Ricotta image

Steps:

  • In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.

15 ounces / 425 g part-skim ricotta
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest

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