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Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves

Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves

Ingredients

Serves: 2

Sweetened Whipped Ricotta:

1/2 cup ricotta cheese

1 tablespoon honey

1 teaspoon olive oil

Pistachio Coconut Crumble:

1/4 cup shelled toasted pistachio nuts, finely chopped

2 tablespoons unsweetened shredded coconut, chopped

1 tablespoon black sesame seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

Pinch of grated nutmeg

Bonne Maman Apricot Preserves

Directions

INSTRUCTIONS

Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.

Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside

For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the Bonne Maman Apricot Preserves. Repeat as desired.

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