Ricotta, Nuts & Hot Honey Recipe

Make ricotta base

In a medium bowl, stir together 1 cup whole-milk ricotta and 1/4 cup full-fat Greek yogurt until smooth and slightly whipped. Use a whisk or rubber spatula to break up any lumps so the texture is creamy.

Add 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt or lemon to balance brightness. If you prefer a silkier spread, place mixture in a food processor and pulse 6–8 times until smooth, scraping down sides.

Toast nuts & seeds

Heat a dry skillet over medium heat. Add 1/2 cup chopped walnuts, 1/4 cup chopped pistachios, 1/4 cup slivered almonds and 2 tablespoons pumpkin seeds. Toast, stirring frequently, 4–6 minutes until nuts are fragrant and lightly browned at edges but not burnt.

Drizzle 1 teaspoon avocado or neutral oil into the skillet, toss to coat, then add 1/4 teaspoon fine sea salt. Continue toasting 30–45 seconds to help the salt adhere, then transfer the nuts to a plate to cool. Once cool, roughly chop further if any pieces are too large for spreading.

Warm and infuse

Warm 1/4 cup honey gently in a small saucepan or microwave until fluid but not boiling (about 20–30 seconds in microwave or low heat on stove). Remove from heat and stir in 1/2 teaspoon red chili flakes, 1 teaspoon apple cider vinegar, 1 teaspoon hot water and 1/8 teaspoon smoked paprika if using. Stir to combine and let steep 5–10 minutes so the chili flavor infuses. Taste and add more chili flakes for heat if desired.

If you prefer a smoother honey (no floating flakes), strain the honey through a fine mesh sieve into a clean jar, pressing the solids to extract flavor. Otherwise leave chili flakes in for visual interest and extra bite.

Assemble

Spread the prepared ricotta mixture onto a shallow serving plate or board, using the back of a spoon to create a shallow well in the center.

Scatter the toasted nut and seed mixture evenly over the ricotta. Drizzle 1 tablespoon extra-virgin olive oil around and over the top, then spoon 2–3 tablespoons of the warm hot honey over the nuts and ricotta (more or less to taste).

Garnish with 1 tablespoon chopped fresh thyme or mint leaves and a light sprinkle of 1/4 teaspoon sea salt flakes to finish. Serve immediately with crusty bread, crostini or crackers (about 10–12 pieces) for spreading.

Leftovers: store ricotta spread and hot honey separately in airtight containers in the refrigerator for up to 3 days. Re-toast nuts if you want to refresh their crunch before serving.