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Ricotta with Honey and Herbs

ricotta with honey and herbs recipeI have been spending a lot of time lately leafing through Seasons by Donna Hay. It is my favorite cookbook right now, the recipes are simple and the photos beyond gorgeous. I found a recipe for ricotta with toasted brioche with vanilla honey and thought that it would be perfect for my Sargento Flavor Journey. I knew that the addition of fresh thyme and rosemary would be perfect with the honey, and I was right. I have always loved ricotta in savory things like lasagna, but am just starting to appreciate it in sweet things, and even on its own. It is creamy, has a delicate taste, and a great vehicle for other flavors. This might be a humble looking appetizer (or dessert, brunch item, you really could eat this any time, for any meal) but I guarantee that you will make it time and time again. It is incredibly easy, and so flavorful.

I bought a loaf of brioche at Whole Foods. Brioche is a very rich bread made with loads of butter and eggs. It reminds me of challah, but even more decadent. If you cannot find brioche, you could make a loaf, (which sort of defeats the idea of easy appetizer, but you could if you wanted to) or just use a really crusty baguette. The bread needs to be really good. When the ingredients are this simple, each one really needs to be high quality and delicious.

ricotta with honey and herbs recipe1 cup Sargento Whole Milk Ricotta
1 cup water
1/2 cup honey
1 vanilla bean
fresh thyme
fresh rosemary
brioche (or other delicious bread)

ricotta with honey and herbs recipeYou could easily just put some ricotta in a beautiful bowl, but I wanted to see if I could shape the ricotta into a ball. Wrap the ricotta in a piece of cheesecloth.

ricotta with honey and herbs recipe Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.

ricotta with honey and herbs recipeSlice the vanilla bean in half. Use the back of your knife to scrape the seeds out.

ricotta with honey and herbs recipeAdd the vanilla bean, honey, and water to a saucepan.

ricotta with honey and herbs recipeBring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy.

ricotta with honey and herbs recipeLet the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.

ricotta with honey and herbs recipeSprinkle herbs over ricotta. Drizzle honey over ricotta.

ricotta with honey and herbs recipeToast some brioche, and spread the cheese over the bread.

Print

Ricotta with Honey and Herbs


Ingredients

  • 1 cup Sargento Whole Milk Ricotta
  • 1 cup water
  • 1/2 cup honey
  • 1 vanilla bean
  • fresh thyme
  • fresh rosemary
  • brioche (or other delicious bread)

Instructions

  1. You could easily just put some ricotta in a beautiful bowl, but I wanted to see if I could shape the ricotta into a ball. Wrap the ricotta in a piece of cheesecloth. Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.
  2. Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out. Add the vanilla bean, honey, and water to a saucepan. Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy. Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.
  3. Sprinkle herbs over ricotta. Drizzle honey over ricotta.Toast some brioche, and spread the cheese over the bread.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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  1. Maria

    May 17th, 2013 at 8:04 am

    Your photos are gorgeous! I love ricotta so this is perfect!

  2. bakedbree

    May 23rd, 2013 at 9:28 pm

    Thank you so much Maria, that is so nice of you to say.

  3. Katrina @ Warm Vanilla Sugar

    May 17th, 2013 at 8:14 am

    Love the simplicity to this!! Yum!

  4. bakedbree

    May 23rd, 2013 at 9:28 pm

    So very simple. And insanely delicious.

  5. Tieghan Gerard

    May 17th, 2013 at 8:30 am

    So simple, but so good! YUM!

  6. bakedbree

    May 23rd, 2013 at 9:28 pm

    TY!

  7. Amanda

    May 17th, 2013 at 8:55 am

    You are my hero!! Looks amazing!

  8. bakedbree

    May 23rd, 2013 at 9:28 pm

    Oh stop, you are so sweet to me.

  9. Heidi @foodiecrush

    May 17th, 2013 at 9:50 am

    Me too! I love her latest cookbook, it actually sits on my living room table I love leafing through it so much! Maybe we need to start a fan club 😉

  10. bakedbree

    May 23rd, 2013 at 9:27 pm

    We do. I need to get the newest one. I have a mad crush on Donna Hay.

  11. Sheila @ Sweet Baked Life

    May 17th, 2013 at 10:22 am

    What an incredible combination of flavors — love them all!

  12. bakedbree

    May 23rd, 2013 at 9:27 pm

    thank you Sheila!

  13. Ashley Bee (Quarter Life Crisis Cuisine)

    May 17th, 2013 at 10:26 am

    This looks so elegant and classy! I love it 🙂 I want to make my own ricotta sometime, I think it’d be fun!

  14. bakedbree

    May 23rd, 2013 at 9:27 pm

    I was just reading about it today. It looks like it so easy to do.

  15. Shef

    May 22nd, 2013 at 11:35 pm

    love how you added some herbs to the slightly sweet ricotta–i’m gonna try this! i always wonder about donna hay mags–they are so expensive! but a book for some reason, is worth it to me!

  16. bakedbree

    May 23rd, 2013 at 9:14 pm

    They are so gorgeous, I cannot help myself. I love those magazines.

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