Have you ever discovered there was a guardian angel looking over you even when you didn't know you needed one? Well, that happened to me just this morning. And that guardian angel, the sister of one of my good friends, just happens to live more than 3,500 miles away. While out for a hilly four mile morning run on a warm, no, on a hot day, on the grounds of a local arboretum, I had taken my phone out to take a quick 'I need to remember this run' photo. But unbeknownst to me, my camera phone switched to video and somehow happened to connect to Facebook. The result was a live video that could best be described as a scene from of those scary movies with a heart racing chase scene. So during my dripping wet run, someone thought I might be in real trouble. And this someone just happens to live in Ireland. Upon seeing this video she immediately contacted her sister to check on me as the live video on my Facebook feed looked as if I was being chased through a forest. It wasn't until I got back to my car that I learned all of this was happening while I was out on my solo early morning run, in of all places, but a forest like setting. At first I was mortified at the thought of a live video capturing my heavy breathing while I was running on a very hilly course. But then I felt something very different. I thought the euphoria felt after a great negative split run was going to be my high for the day, but upon learning someone so very far away cared enough about my safety, well, there are no words to describe that kind of euphoria. I have always believed we all have guardian angels in close proximity to us, but I never imagined these guardian angels could be so far away. Lesson learned for the day: Never stop imagining what might be possible.
Seven years ago I shared a recipe for Homemade Ricotta. One made with only whole milk, heavy whipping cream, and buttermilk. Six years ago I shared a recipe for a Creamy Homemade Ricotta. One made with whole milk, heavy whipping cream, salt, and lemon juice. Up until recently I would have told you I liked them both. And I still do. But my opinion on what makes a homemade ricotta great, like so many other things these days, has changed recently. A new ricotta recipe shared by the daughter of my one of my dearest friends sent me down a ricotta recipe rabbit hole. While there may not be as many ricotta recipes as there are banana bread or chocolate chip cookie recipes, there is still a tremendous variability in both ricotta ingredients and cooking temperatures. Some ricotta recipes use whole milk only, others a combination of whole milk and heavy cream, and still others a combination of whole milk, heavy cream, and buttermilk. The source of acid is either lemon juice or vinegar. Some contend the use of lemon juice is preferred when using ricotta in sweeter recipes, while others believe vinegar works well for savory ones. Although neither of those are necessarily universally accepted beliefs. Additionally, the amounts and ratios of the acid to milk range considerably. With regard to the heat temperature of the milk/cream before the addition of the acid, recommendations range from 180 degrees (F) to 205 degrees (F). After this deep dive into the world of ricotta, I wondered if it was possible to create a BEST ricotta or if the ricottas I had previously made were good enough. But first I had some decisions to make. The first was whether or not I really needed another ricotta recipe in my life. Something I really wouldn't learn until I made and tasted a new one. The second was which combination of milks, which acid, and what heat temperature to use to create a new ricotta recipe. As the saying goes, nothing ventured, nothing gained.
The underlying, more compelling reason for wanting to make a new ricotta recipe was due to the fact I wanted to make a whipped ricotta, specifically a whipped honey ricotta, to elevate the appetizer game around here. Having tasted a whipped ricotta at my first outdoor dining experience in more than three months, I was inspired to make one with even better flavor and better texture. Spoiler alert: This Whipped Honey Ricotta was even better than I hoped it would be. And I am a Whipped Honey Ricotta snob now.
So here's the thing. You don't have to make a homemade ricotta to make the whipped honey ricotta. Although once you taste a really good homemade ricotta, you might never buy a store bought whole milk ricotta again. And then when you discover how easy it is to make homemade ricotta, well you might never sacrifice the flavor of a homemade ricotta for the convenience of a store bought one.
Here's the quick summary of this ricotta recipe. It's made with whole milk and heavy whipping cream, kosher salt, and white vinegar. The milk/cream mixture is heated to 200 degrees (F) before the acid (vinegar) is added. The recipe yields slightly more than 2 cups. Which is enough for two batches of the Whipped Honey Ricotta or enough for one batch as well as enough to use when making homemade meatballs (or any other recipes calling for whole milk ricotta). In all seriousness, this ricotta will make the absolute best Whipped Honey Ricotta.
To make the whipped honey ricotta, you will need one cup of the homemade ricotta, two generous teaspoons of a good quality honey, one to two teaspoons of olive oil, and a generous pinch of sea salt. When these ingredients are processed in a food processor, the result is the smoothest, creamiest, most luscious whipped ricotta ever. If you like your whipped ricotta even creamier, just add another teaspoon of olive oil.
It goes without saying that the kind of bread you use when making for crostini matters. Slices of a grilled homemade Rustic No Knead Artisan Bread makes for an over the top delicious crostini, but you could easily use either a good quality rustic loaf of bread from the grocery store or a baguette.
There are any number of toppings for the Whipped Honey Ricotta Crostini. You could keep it simple with serving it with some honey only. Or you could serve it with honeycomb. Or you could serve with it with some honeycomb, Serrano Ham, fig jam, sprigs of fresh thyme, and some flaky sea salt. Or you could serve it with any combination of those ingredients.
In this day and age when we are all extra concerned with keeping everyone healthy, assembling the crostinis and serving them on a platter versus letting everyone make their own might be what you do.
As far as appetizers go, this may be the most impressive, scrumptious, heartiest, luscious one ever! It may even be enough to be a meal for some! If you ever needed a reason to make homemade ricotta, this Whipped Honey Ricotta Crostini is more than reason enough. This could end up being your summer go-to appetizer. The one your family and friends will be swooning over. Even talking about the euphoria they experienced days or weeks after they tasted these Whipped Honey Ricotta Crostini for the first time.
This may be the last homemade ricotta recipe I ever share on the blog. And last but not least, I am really happy I went down that ricotta recipe rabbit hole one more time. Imagine if I didn't!
Whipped Honey Ricotta Crostini
Ingredients
Homemade Ricotta (Makes slightly more than 2 cups of ricotta)
6 cups whole milk, preferably organic (do not buy ultra-pasteurized milk)
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar
Whipped Honey Ricotta
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt
Crostini
Whipped Honey Ricotta
8-12 thick slices (about 1/2" thick) of a hearty loaf if bread (like the Rustic No Knead Artisan Bread) or a good baguette, grilled
6- 8 slices of Serrano ham or prosciutto, cut in half
Fig Jam
Honeycomb
Flaky Sea Salt
Sprigs of fresh thyme
Directions
Homemade Ricotta
1. In a heavy bottomed saucepan pour in the milk, heavy whipping cream, and salt.
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator. Or use immediately. (Note: I let my ricotta chill slightly before making the whipped honey ricotta.)
Whipped Honey Ricotta
1. Place 1 cup of ricotta, 2 generous teaspoons of honey, and two teaspoons of olive oil in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a serving bowl.
Crostini
1. Spoon some fig jam into a small bowl. Cut a generous piece of honeycomb and place in a small bowl. Place the slices of Serrano Ham on a small plate. Place some flaky sea salt in a small bowl. Grill the thick slices of hearty bread.
2. Either arrange all of the crostini ingredients on a platter. Or assemble the crostini and serve.
3. To assemble the crostini, slather a generous amount of the whipped honey ricotta on the bread. Top with a piece of Serrano ham, a piece of honeycomb, a spoonful of fig jam, a small sprig of fresh thyme, and a small pinch of flaky sea salt.
Notes: (1) Instead of using a homemade ricotta you could also use a good quality store bought Whole Milk Ricotta. (2) Homemade ricotta is good for 3-4 days in the refrigerator. (3) If not using a homemade bread, buy a hearty, unsliced loaf of bread from your grocery store or favorite bread store.
