Ricotta & Honeycomb

Often times dishes with the fewest ingredients and the simplest preparations yield the most delicious combinations. I think about Davanti Enoteca’s ricotta and honeycomb and how incredible the creamy whipped cheese with hints of sweetness taste smothered on the toasted artisan bread. Until I dined there, I never would have considered this simple pairing, that I now think about often. When my friend sent me a recipe from Tasting Table that would allow me to recreate Davanti’s infamous appetizer, I was practically tripping over myself trying to get the store to pick up the ingredients. The ricotta turned out amazingly, and I am quite pleased to know that I don’t have to go to Davanti each time I need my fix.

Ricotta & Honeycomb

What You Need

  • 1 quarts whole milk  
  • 1/2 cup heavy cream  
  • 1/2 teaspoon salt, divided
  • 1 1/2 tablespoons fresh lemon juice  
  • 1/2 tablespoon extra-virgin olive oil, plus more for garnish
  • 1/4 teaspoon freshly ground pepper
  • 10 slices grilled bread
  • Honeycomb (purchased at Whole Foods)

What To Do

  1. To make the ricotta, line a large mesh strainer with cheesecloth and place it over a large bowl. In a large pot over medium heat, bring the milk, cream and 1/4 teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce the heat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes). Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. Discard the drained liquid and transfer the ricotta to a covered container. It’s best fresh, but can be kept in the
  2. refrigerator for up to two days.
  3. To serve: Pulse the ricotta, the olive oil, the remaining 1/4 teaspoon salt and the pepper in a blender or food processor for 2 to 3 seconds. (Be careful not to pulse too
  4. long or ricotta will become soupy).
  5. Spoon ricotta into a bowl or mason jar and garnish with a drizzle of olive oil and a sprinkle of salt and pepper. Serve with the grilled bread and honeycomb on the side or mixed through the ricotta.

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