Ingredients:

  • 15 oz Whole Milk Ricotta, drained
  • 2 tbsp Extra Virgin Olive Oil (EVOO), divided
  • 1 tsp Lemon Zest, freshly grated
  • 1/2 tsp Flaky Sea Salt, plus extra for finishing
  • 1/4 tsp Freshly Ground Black Pepper, plus extra for seasoning
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1 clove Garlic, thinly sliced (optional)
  • 1/4 cup Runny Honey
  • 1/2 tsp Red Pepper Flakes (Chilli Flakes)
  • Pinch of Flaky Sea Salt (for honey)
  • Fresh Basil or Mint Leaves, roughly chopped (for garnish)

Instructions:

  1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve (lined with cheesecloth, if available) set over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to 4 hours, to ensure maximum creaminess.
  2. Prepare the Hot Honey: In a small saucepan, combine the honey, red pepper flakes, and a pinch of salt. Warm the mixture gently over low heat for 3-5 minutes, stirring occasionally, allowing the honey to infuse with the chili heat. Do not boil. Remove from heat and set aside to cool slightly.
  3. Blister the Tomatoes: Heat 1 tbsp of EVOO in a small frying pan over medium-high heat. Add the tomatoes and sliced garlic (if using). Cook for 5-7 minutes, shaking the pan occasionally, until the tomatoes soften, wrinkle, and blister. Season lightly with salt and pepper. Remove from heat and set aside.
  4. Whip the Ricotta Base: Transfer the drained ricotta, 1 tbsp EVOO, lemon zest, salt, and pepper into a mixing bowl or stand mixer bowl. Using the whisk attachment, whip the mixture on medium-high speed for 3 to 5 minutes until the texture is smooth, light, and almost mousse-like. Taste and adjust seasoning as needed.
  5. Assemble and Serve: Spoon the whipped ricotta onto a shallow serving platter, creating a slight depression in the center. Gently spoon the warm, blistered tomatoes and any pan juices over the dip. Generously drizzle the cooled hot honey over the topping. Garnish with fresh basil or mint and serve immediately at room temperature with crackers or bread.