Ricotta with Honey and Herbs on Toasted Brioche: A simple yet flavorsome delight for any meal! Find the recipe below!
I 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 are beyond gorgeous. I found a recipe for ricotta with toasted brioche with vanilla honey and thought that it would be perfect to try! 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 is 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 an easy appetizer, but you could if you wanted to) or just use a really crusty baguette. I find 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 Ingredients
- 1 cup Whole Milk Ricotta
- 1 cup water
- 1/2 cup honey
- 1 vanilla bean
- fresh thyme
- fresh rosemary
- brioche (or other delicious bread)
How to Make – The Steps
Step 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.
Step 2: Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.
Step 3: Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out.
Step 4: Add the vanilla bean, honey, and water to a saucepan.
Step 5: Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy.
Step 6: Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.
Step 7: Sprinkle herbs over the ricotta. Drizzle honey over the ricotta.
Step 8: Toast some brioche, and spread the cheese over the bread.
Ricotta with Honey and Herbs
Ingredients
- 1 cup whole milk ricotta
- 1 cup water
- 1/2 cup honey
- 1 vanilla bean
- Fresh thyme
- Fresh rosemary
- 4 brioche slices 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 the ricotta. Drizzle honey over the ricotta.
- Toast some brioche, and spread the cheese over the bread.
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