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Ricotta with Honey and Herbs served on toasted brioche, topped with fresh thyme.

Ricotta with Honey and Herbs

Bree Hester
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Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 241 kcal

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.
    Ricotta with Honey and Herbs being drained in cheesecloth.
  • Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.
    Wrapping ricotta in cheesecloth for Ricotta with Honey and Herbs.
  • Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out.
    Scraping vanilla bean seeds with a knife for Ricotta with Honey and Herbs.
  • Add the vanilla bean, honey, and water to a saucepan.
    Vanilla bean syrup for Ricotta with Honey and Herbs.
  • Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy.
    Boiling honey, water, and a vanilla bean in a saucepan for Ricotta with Honey and Herbs.
  • Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.
    Vanilla bean steeping in honey syrup for Ricotta with Honey and Herbs.
  • Sprinkle herbs over the ricotta. Drizzle honey over the ricotta.
  • Toast some brioche, and spread the cheese over the bread.
    Ricotta with Honey and Herbs spread on toasted brioche, garnished with fresh thyme.

Nutrition

Calories: 241kcalCarbohydrates: 37gProtein: 7gFat: 8gSaturated Fat: 5gSodium: 58mgFiber: 0.1g
Keyword brunch ideas, easy appetizer, honey ricotta toast, ricotta appetizer, ricotta with herbs
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