Grilled Sourdough Recipe
Whipped sheep milk ricotta, arugula pesto*, hot honey
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Ingredients
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For the Grilled Sourdough
For the Whipped Sheep Milk Ricotta
For the Arugula Pesto
For the Hot Honey
Method
For the Grilled Sourdough
- 1
Prepare the Grill
Preheat your grill or grill pan over medium-high heat.
- 2
- 3
For the Whipped Sheep Milk Ricotta
- 4
Combine Ingredients
In a mixing bowl, combine the sheep milk ricotta, olive oil, sea salt, black pepper, and lemon zest.
- 5
Whip the Ricotta
Using a fork or hand mixer, whip the ricotta mixture until it's creamy and smooth.
For the Arugula Pesto
- 6
Blend All Ingredients
In a food processor, combine the fresh arugula, Parmesan cheese, pine nuts, garlic, olive oil, salt, and black pepper.
- 7
Process the Pesto
Blend until the mixture is smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
For the Hot Honey
- 8
Combine Honey and Spice
In a small saucepan over low heat, combine honey and red pepper flakes.
- 9
Heat the Mixture
Warm the mixture for about 5 minutes, stirring occasionally, until the honey is infused with the heat of the red pepper flakes.
