whipped ricotta
with salted honey walnuts
- 2 cups (480g) fresh ricotta
- 1 cup (250g) plain thick Greek yoghurt
- sea salt flakes
- crackers or thinly sliced char-grilled baguette, to serve
salted honey walnuts
- ½ cup (180g) honey
- ½ cup (50g) roughly chopped walnuts
- 1½ tablespoons small rosemary springs or leaves
- ¾ teaspoon sea salt flakes, extra
- Place the ricotta, yoghurt and salt into a bowl and whisk until light and smooth. Refrigerate until ready to serve.
- To make the salted honey walnuts, place the honey in a small frying pan over medium heat+. Cook for 1 minute and add the walnuts, rosemary and salt. Stir to combine. Cook for a further 2 minutes or until the walnuts are coated and the mixture has reduced slightly.
- To serve, spread the whipped ricotta onto a serving plate and spoon over the salted honey walnuts.
- Serve with crackers or char-grilled baguettes. Serves 4–6
+ This recipe is sponsored by Miele. We have used the Miele induction cooktop.
© DONNA HAY GROUP
