Ricotta Dip with Pebeyre Truffle Honey

Ingredients:

  • 1 1/2 c fresh whole milk ricotta
  • 1 large egg, room temperature
  • 1 1/2 T Parmesan cheese, shredded
  • unsalted room temperature butter, for greasing
  • sea salt
  • freshly ground black pepper
  • 1 loaf of fresh baked bread, sliced
  • extra virgin olive oil, for brushing
  • Pebeyre Truffle Honey
  • crushed pistachios

Directions:

  1. Preheat oven to 400°F with the rack set in the middle-upper level. Liberally grease two small ramekins or one small baking dish with butter. Line the inside with parchment paper so that when the ricotta rises past the ramekin it doesn’t spill over.
  2. In a medium bowl, combine ricotta, egg, Parmesan, and 1/8 tsp sea salt. Spread the ricotta mixture into the prepared ramekins or baking dish up to about 2″ deep. Season with sea salt freshly cracked black pepper.
  3. Place the ramekins or baking dish on a baking sheet and bake for 15-20 minutes until the tops start to brown. Do not over-bake. If the tops are not browned enough, place under the broiler for a minute or two.
  4. Brush bread with olive oil and season with salt and pepper. Toast on a pan or under the broiler.
  5. To serve: spread baked ricotta over toasts, drizzle with Truffle Honey, and sprinkle with pistachios.

Recipe adapted from Honestly Yum


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s