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Whipped Ricotta with Toasted Walnuts and Rosemary Honey Recipe

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4.1 from 9 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This delightful recipe features homemade ricotta cheese whipped to creamy perfection, topped with toasted walnuts seasoned with fresh rosemary and kosher salt, and generously drizzled with fragrant rosemary-infused honey. Served with warm, crispy baguette slices broiled to golden brown, this dish makes a perfect appetizer or elegant snack, combining sweet, savory, and aromatic flavors in every bite.

Ingredients

Rosemary Honey

  • 2-3 sprigs fresh rosemary
  • 1 cup honey

Homemade Ricotta Cheese

  • 4 L whole milk
  • ½ cup lemon juice
  • 2 tsp kosher salt (divided)

Walnuts and Garnish

  • 1 cup walnuts
  • 1 tbsp butter
  • 1 tbsp chopped fresh rosemary
  • pinch pepper
  • extra chopped fresh rosemary (for garnish)

Toast

  • 1 baguette
  • extra virgin olive oil (for drizzling)

Ricotta Preparation

  • 2 cups ricotta cheese (homemade or store-bought)

Instructions

  1. Prepare Rosemary Honey: Wash and dry the rosemary sprigs. Place them in a small jar and pour the honey over, ensuring the rosemary is fully submerged. Cover and let infuse for several hours or overnight. Remove the rosemary and discard. Store the infused honey in a cool, dark place; it will keep for a couple of months.
  2. Make Homemade Ricotta Cheese: Pour whole milk into a large pot and heat over medium heat, stirring gently with a wooden spoon to prevent sticking or burning. Heat until the milk reaches 194°F (approximately 10-15 minutes), then remove from heat. Stir in lemon juice and 1 teaspoon kosher salt immediately; curds will form. Let the mixture sit for 15 minutes.
  3. Strain Curds: Line a strainer with cheesecloth and place it over a large bowl. Spoon the curds into the cheesecloth-lined strainer and allow whey to drain for about 1 hour until the cheese is fairly dry. Transfer ricotta to a container, chill, and set aside. Yield is about 2 cups.
  4. Toast Walnuts: Roughly chop walnuts. Melt butter in a small skillet over medium-high heat. Add walnuts and toast while stirring for 4-5 minutes until fragrant and golden. Remove from heat, sprinkle with 1 teaspoon kosher salt, a pinch of pepper, and chopped fresh rosemary. Stir well and set aside to cool. Store in a sealed container if preparing in advance.
  5. Broil Baguette Slices: Preheat the broiler on high. Slice the baguette on a bias and arrange slices on a baking sheet. Lightly drizzle tops with extra virgin olive oil. Broil until golden brown, then flip slices, drizzle the other side lightly with olive oil, and broil again until golden. Allow to cool before serving.
  6. Whip Ricotta Cheese: Place ricotta in a food processor, add remaining 1 teaspoon kosher salt, and blend until creamy and smooth. Scrape down sides as needed. Taste and adjust salt if necessary.
  7. Assemble and Serve: Spoon whipped ricotta onto a serving plate or bowl. Top with salted rosemary walnuts and additional chopped fresh rosemary. Drizzle generously with rosemary-infused honey. Serve with toasted baguette slices on the side or assemble individual crostini by spreading whipped ricotta on baguette slices topped with walnuts and honey. Enjoy!

Notes

  • Whey drained from the ricotta can be saved for use in smoothies, soups, or baking, or added to your garden as a nutrient-rich fertilizer.
  • Walnuts can be toasted and prepared a day ahead; store in an airtight container at room temperature.
  • Keep rosemary honey in a cool, dark place to maintain flavor and prevent crystallization.
  • The lemon juice is essential for proper curdling of the milk when making ricotta.
  • Be attentive when heating milk to avoid scorching or boiling over.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saracooking.com/whipped-ricotta-with-toasted-walnuts-and-rosemary-honey-recipe/