Baked Herbed Ricotta with Hot Honey
Baked Herbed Ricotta with Hot Honey
Baked Herbed Ricotta with Hot Honey
By Bebe Black Carminito (@champagneandcookies)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
8 hours
Cook Time
20 minutes
A warm, creamy, spicy baked herbaceous cheese will elevate your cheese board game and will be a welcomed appetizer on your holiday table. Flavored with Oaktown Spice Shop's Erbe Italiane di Lusso, Calabrian Hot Chile Powder and fresh lemon zest, it is then finished with hot honey for a sweet kick. If you don’t have hot honey, simply add a pinch of red pepper flakes to regular honey, or for less heat, you could just use your go-to honey.
Photo, recipe and styling by Bebe Carminito.
Ingredients
-
2 cups (448 g) whole-milk ricotta
- 1⁄4 cup (25 g) plus 2 tablespoons grated Parmesan
- 1 tablespoon olive oil, plus more for drizzling
-
1 teaspoon Oaktown Spice Shop Erbe Italiane di Lusso
-
1/8 to 1/4 teaspoon Calabrian Hot Chile Powder (depending on your heat preference)
- Grated zest of 1 lemon
-
Oaktown Spice Shop Garlic Salt, to taste
-
Freshly ground Black Pepper
- Hot honey or regular honey, for drizzling (depending on your heat preference)
- 1 fresh rosemary sprig, for garnish
- Crackers or bread for serving
Directions
Drain the ricotta: Line a large fine-mesh sieve with two layers of damp cheesecloth and place over a medium bowl. Add the ricotta and fold the ends of the cheesecloth over it. Weigh the cheese down with a heavy bowl. Refrigerate for at least 8 hours or preferably overnight. Discard the drained liquid (whey) or use it in soups or to make bread.
- Preheat the oven to 375°F (190°C). Oil a 2 1⁄4 cup (540 ml) baking dish.
In a medium bowl, combine the drained ricotta, the 1⁄4 cup (25 g) Parmesan, the 1 tablespoon olive oil, Erbe Italiane di Lusso, Calabrian Hot Chile Powder, lemon zest, garlic salt and black pepper to taste. Mix with a rubber spatula until thoroughly blended. Taste and adjust the seasoning. Scrape into the prepared baking dish and sprinkle with the remaining 2 tablespoons Pecorino and a drizzle of olive oil, about 1 teaspoon.
- Place the baking dish on a small sheet pan and bake until slightly golden, about 15 minutes. Place under the broiler about 5 inches (12 cm) from the heat source, and broil on high until golden and bubbling slightly, 1 to 2 minutes. (Watch carefully) Let cool on a wire rack for 5 minutes, then drizzle with hot honey or regular honey and garnish with a rosemary sprig. Serve warm or at room temperature with crackers, crostini, or baguette slices.
Recipe Note
Note: Taste the ricotta before adding the garlic salt. Depending on the cheese you use, it might not be needed. Also, keep in mind if serving with salted crackers.
