This delicate, creamy whipped ricotta spread comes together in a matter of moments and transports you straight to a cliffside overlooking the Mediterranean coast. A hint of lemon zest and a touch of earthy sweetness from the Saffron honey are perfect for a summer evening al fresco, and simple enough to whip up anytime (no pun intended)…
16 oz ricotta cheese
1 lemon, zested
4-6 tbsp Vermont Saffron Infused Honey
rosemary (optional garnish)
Add the ricotta, the zest of one lemon, and 2 tablespoons of Vermont Saffron Infused Honey to a food processor and whip for two minutes until smooth and creamy. (Alternatively, you can do this first step in a medium mixing bowl and whisk vigorously by hand for a few moments until light and fluffy).
Plate your mixture and drizzle generously with additional Vermont Saffron Infused Honey.
Sprinkle with flaky salt. Optionally, garnish with lemon slices and rosemary sprigs (or any fresh herbs of your choosing).
Serve with good bread – we used an onion ciabatta.