
Ingredients
1 cup | (250 ml) | whole milk ricotta cheese |
1 tbsp | (15 ml) | olive oil |
1 tsp | (5 ml) | lemon zest |
1 tbsp | (15 ml) | lemon juice |
pinch of salt | ||
2 tbsp | (30 ml) | honey |
1 tbsp | (15 ml) | fresh rosemary, finely chopped |
Directions
- Whip the Ricotta: Combine the ricotta, olive oil, lemon zest, lemon juice, and a pinch of salt in a food processor. Blend until smooth and fluffy, about 2-3 minutes. Alternatively, you can use a hand mixer for a similar texture.
- Add the Honey & Herbs: Gently fold in the honey and freshly chopped rosemary. Mix until evenly combined.
- Serve: Transfer to a serving bowl and drizzle with a little extra olive oil or honey, if desired. Garnish with more fresh rosemary.
- Pair: Serve immediately with pita chips, baguette slices, or fresh veggies.