Ingredients:

  • 16 oz (450 g) Whole Milk Ricotta Cheese, firm and well-drained
  • 1 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup (120 ml) Liquid Honey (light variety)
  • 1 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Apple Cider Vinegar
  • Pinch Flaky Sea Salt (Maldon)
  • 6 leaves Fresh Basil or Mint Leaves, torn (for garnish)
  • 1 Tbsp Pine Nuts, lightly toasted (optional, for crunch)

Instructions:

  1. Combine the honey and crushed red pepper flakes in a small saucepan.
  2. Heat gently over low heat for 5 minutes, ensuring the mixture does not boil rapidly. This gentle simmering infuses the honey with chili flavor.
  3. Remove from heat and stir in the apple cider vinegar to add essential acidity. Allow the honey to cool completely to room temperature.
  4. If the ricotta seems watery, drain it in a fine-mesh sieve lined with cheesecloth or a coffee filter for 15 minutes to remove excess moisture.
  5. Place the drained ricotta, 1 tablespoon of olive oil, lemon juice, salt, and pepper into a food processor or the bowl of a stand mixer.
  6. Blend or whip on high speed for 2–3 minutes, stopping to scrape down the sides. Continue whipping until the ricotta is completely smooth, airy, and light, resembling a thick mousse.
  7. Scoop the whipped ricotta mixture onto your serving plate or into a shallow bowl, creating a slight well in the center.
  8. Spoon the cooled Spicy Gold Honey generously over the ricotta base.
  9. Drizzle lightly with a small amount of fresh, high-quality extra virgin olive oil. Sprinkle with flaky sea salt, the toasted pine nuts (if using), and finish with torn fresh basil or mint leaves. Serve immediately at room temperature with crusty bread or crudités.