Honey Whipped Ricotta Recipe
Tomatoes ~ Roasted Garlic Oil ~ Balsamic Reduction ~ Basil ~ Everything Crackers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Honey Whipped Ricotta
Roasted Garlic Oil
Balsamic Reduction
Garnish
Method
Honey Whipped Ricotta
- 1
Prepare the Ricotta
In a mixing bowl, combine the ricotta cheese, honey, vanilla extract, and salt. Use a hand mixer or whisk to whip the mixture until it becomes light and fluffy, about 2-3 minutes.
Roasted Garlic Oil
- 2
Roast the Garlic
Preheat the oven to 350°F (175°C). Place the garlic cloves (unpeeled) on a baking sheet and drizzle with 1-2 tablespoons of olive oil. Roast in the oven for 20-25 minutes until the cloves are golden and soft. Allow to cool, then squeeze the garlic out of the skins into a small bowl.
- 3
Make Garlic Oil
In a small saucepan, combine the roasted garlic and remaining olive oil. Heat over low heat for about 10 minutes to infuse the garlic flavor into the oil. Strain the oil into a jar, discarding the garlic pieces.
Balsamic Reduction
- 4
Prepare Balsamic Reduction
In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Remove from heat and allow to cool slightly.
Garnish
- 5
Prep the Garnish
Halve the cherry tomatoes and set aside. Rinse and pat dry the fresh basil leaves.
- 6
Assemble the Dish
Spread the honey whipped ricotta on a serving platter. Drizzle with roasted garlic oil and balsamic reduction. Top with halved cherry tomatoes and fresh basil leaves. Serve with everything crackers on the side.