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Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves
Prep Time 30 min
Cooking Time 0 min
Difficulty Easy

Ingredients

  • 1/2 cup ricotta cheese
  • 1 tablespoon honey
  • 1 teaspoon olive oil
  • 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

Whipped 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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