Ricotta with Chili Honey
Okay, time to come clean, everyone has done it--I’m talking about that time you took a store bought cake, pie, or appetizer, gussied it up a bit, and passed it off as your own.
Hey, we all don't have the time to make a 6 layer cake to bring to Thanksgiving! And sometimes, even when you do, your beautiful creation doesn't make it through the cab ride to your in-laws, and by the time it reaches the dessert table, it's an official #FoodFail (I only cried a little).
Here I’m going with this tried-and-true method by using store-bought ricotta (delicious on its own!), but dressing it up into a really special spread that is sweet, spicy, and creamy all at the same time.
Great food doesn’t always have to be complicated food, and this food is simply great.
Ricotta with Chili Honey
Ingredients:
- 1 teaspoon olive oil
- 1 tablespoon minced hot chili pepper (fresno, jalapeno, hot cherry pepper, etc.)
- 2 tablespoons honey
- Pinch of kosher salt
- Pinch of cracked pink peppercorns
- 1 cup Homemade Ricotta
Directions:
- Heat the oil in a skillet over medium heat. Add the chili and cook until tender--2 to 3 minutes. Stir in the honey and salt and cook for 1 minute more.
- Remove from the heat and add the peppercorns. Spoon the honey over the ricotta and serve with a toasted baguette.
