Ingredients:

  • 2 cups Whole Milk Ricotta Cheese (drained)
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ tsp Fresh Lemon Zest
  • ¾ tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2–3 Tbsp Hot Honey
  • 3 Tbsp Toasted Pistachios, roughly chopped
  • ½ tsp Red Pepper Flakes (optional)
  • ½ tsp Flaky Sea Salt (for finishing)
  • 1 tsp Fresh Thyme or Oregano Leaves (optional garnish)

Instructions:

  1. Drain the ricotta in a fine-mesh sieve (lined with cheesecloth, if available) over a bowl for at least 30 minutes in the refrigerator to remove excess liquid. Toast the pistachios gently in a dry frying pan over medium heat for 2–3 minutes until fragrant, then set aside.
  2. Transfer the drained ricotta to the bowl of a food processor or high-speed blender. Add 1 tablespoon of the olive oil, lemon zest, fine sea salt, and black pepper. Process on high speed for 1–2 minutes, scraping down the sides halfway through, until the ricotta is completely smooth, airy, and mousse-like.
  3. Taste the whipped ricotta and adjust the salt and pepper as needed. Spoon the ricotta mixture into a wide, shallow serving bowl or spread it flat onto a large plate. Create a small ‘well’ or indentation in the centre using the back of a spoon.
  4. Drizzle the ricotta generously with the remaining 1 tablespoon of olive oil. Pour the hot honey over the entire surface, focusing the largest pool of honey in the centre well. Garnish with the chopped toasted pistachios, red pepper flakes (if using), and fresh thyme leaves. Finish with a generous pinch of flaky sea salt right before serving.