I have been making this ricotta recipe for so many years it has become a family staple that even my sister makes when necessary (sorry Lauren but this is saying something). It might be my most requested recipe and because it is so easy I usually just tell people the three ingredients and let them figure it out but I thought it was time to put it down in writing and out there for people to enjoy.
While Truffle & Honey Ricotta may start out as just a friday night pre-dinner dip, I always make extra and it somehow finds its way onto almost every plate of food the rest of the weekend – a dollop alongside a tomato/avocado salad, subbed in for mayo on a blt, heck just some ricotta toast. The truffle makes any situation a little classier – and I have to insist on truffle salt here, it is pricey but it will last you a lifetime and truffle oil is unreliable because many are chemically flavored (yuck).
This is my most recent use for the ricotta and it was insanely tasty (and easy!). I tossed the tomatoes in some olive oil, popped them in a 450˚F oven for 20 minutes, lightly oiled some bread before grilling and voilà! a perfect little party app!!
- 8 oz whole milk ricotta
- 1 tsp truffle salt (not oil!! trust me)
- 1-2 tsp honey
- ½ tsp black pepper
- Combine all of the ingredients and adjust the amounts of truffle and honey to your liking.
- For company serve as a dip or dollop on top of grilled bread with roasted tomatoes. For an easy dinner make ricotta toast with some arugula and a poached egg.