
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.
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)
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.
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.
Sprinkle herbs over ricotta. Drizzle honey over ricotta.
Toast some brioche, and spread the cheese over the bread.

Ricotta with Honey and Herbs
Ricotta with Honey and Herbs - Ricotta cheese is drained and shaped into a ball and served with toast and a honey vanilla thyme syrup.
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
- 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.
- 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.
- Sprinkle herbs over ricotta. Drizzle honey over ricotta.Toast some brioche, and spread the cheese over the bread.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**
Shef
Wednesday 22nd of May 2013
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!
bakedbree
Thursday 23rd of May 2013
They are so gorgeous, I cannot help myself. I love those magazines.
Ashley Bee (Quarter Life Crisis Cuisine)
Friday 17th of May 2013
This looks so elegant and classy! I love it :) I want to make my own ricotta sometime, I think it'd be fun!
bakedbree
Thursday 23rd of May 2013
I was just reading about it today. It looks like it so easy to do.
Sheila @ Sweet Baked Life
Friday 17th of May 2013
What an incredible combination of flavors -- love them all!
bakedbree
Thursday 23rd of May 2013
thank you Sheila!
Heidi @foodiecrush
Friday 17th of May 2013
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 ;)
bakedbree
Thursday 23rd of May 2013
We do. I need to get the newest one. I have a mad crush on Donna Hay.
Amanda
Friday 17th of May 2013
You are my hero!! Looks amazing!
bakedbree
Thursday 23rd of May 2013
Oh stop, you are so sweet to me.