Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves
Sweetened Whipped Ricotta:
Pistachio Coconut Crumble:
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.
Author: Carlynn Woolsey http://jjbegonia.com/sweetened-whipped-ricotta/