Apple & Ricotta Cheese Recipe

Prepare apples

Peel, core and dice the apples into roughly 1/4- to 1/2-inch pieces so they cook evenly. Place the diced apples in a medium bowl and toss immediately with the lemon juice to prevent browning.

Cook apples

Heat a nonstick skillet over medium heat. Add the unsalted butter (from Topping & Finish section) and let it melt. Add the diced apples, 1 tablespoon granulated sugar, and 1/2 teaspoon ground cinnamon. Cook, stirring frequently, until apples are tender but still hold their shape, about 6–8 minutes. If they begin to stick, add 1–2 teaspoons water. Transfer the cooked apples to a plate and let cool slightly.

Mix ricotta

In a medium bowl combine the ricotta cheese, remaining 1 tablespoon granulated sugar, lemon zest, vanilla extract, remaining 1/2 teaspoon ground cinnamon, and a pinch of salt. Stir until smooth and slightly whipped; taste and adjust sugar or lemon zest if desired.

Fold apples into ricotta

When the cooked apples have cooled to warm (not hot), fold them gently into the ricotta mixture so the apple pieces remain distinct. Reserve a tablespoon of apples for topping if desired.

In the same skillet used for apples (wipe if needed), add 1 tablespoon unsalted butter over medium-low heat. Stir in the light brown sugar and cook for 1–2 minutes until it melts and forms a quick caramel, stirring constantly to avoid burning.

Add the reserved apples (or a few spoonfuls from the filled ricotta) and chopped toasted walnuts or pecans to the caramel. Stir for 30–45 seconds to coat and warm the nuts and apples. Remove from heat and drizzle with the honey or maple syrup. Let cool slightly.

If serving on crostini or crackers, spread about 1 tablespoon of extra ricotta on each piece, top with 1–2 tablespoons of the apple-ricotta mixture, and finish with a spoonful of the caramelized nut topping. Garnish with fresh mint leaves if using.

For a bowl presentation, spoon the apple-ricotta into a small serving bowl, top with the caramelized nuts and apples, and drizzle a little extra honey. Serve with crisp bread, crostini or crackers alongside for scooping.

Store leftover apple-ricotta in an airtight container in the refrigerator for up to 2 days. Keep caramelized topping separate and rewarm gently before serving.