Ricotta with Chili Honey

Okay, time to come clean, everyone has done it: I’m talking about that time that you took a store bought cake, pie or appetizer then gussied it up a bit and passed it off as your own.

Hey, we don’t all have the time to make a 6 layer cake to bring to Thanksgiving! And sometimes, even when you do, your beautiful creation doesn't make it through the cab ride to your in-laws, and by the time it reaches the dessert table it an official #FoodFail (I only cried a little).

Here I’m taking this tried and true method by taking store-bought ricotta, delicious on its own, and dressing it up into a really special spread that is sweet, spicy and creamy all at the same time.

Great food doesn’t always have to be complicated food, and this food is simply great.

Ricotta with Chili Honey

1 teaspoon olive oil

1 tablespoon hot chili pepper, minced (fresno, jalapeno, hot cherry pepper)

2 tablespoons honey

Pinch kosher salt

Pinch cracked pink peppercorns

1 cup homemade Ricotta

  1. Heat the oil in a skillet over medium heat. Add the chili and cook until tender –2 to 3 minutes. Stir in the honey and the salt and cook for 1 minute more.  Remove from the heat and add the peppercorns. Spoon the honey over the ricotta and serve with a toasted baguette.


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