Baked Ricotta with Honey and Pistachios
This indulgent Baked Ricotta with Honey and Pistachios recipe combines the creamy texture of ricotta with the sweet touch of honey and the crunchy kick of pistachios, creating a delightful dish perfect for any occasion.
Equipment
- Mixing bowl
- Spatula
- Baking dish
- Measuring cups and spoons
Ingredients
- 1 1/2 cups whole milk ricotta 375g/13oz
- 2 tablespoons honey plus extra for drizzling, 30ml/1oz
- 1/4 cup pistachios shelled and chopped, 30g/1oz
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract 2.5ml
- Pinch of sea salt
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the ricotta, honey, lemon zest, vanilla extract, and a pinch of sea salt. Stir until all ingredients are well incorporated.
- Transfer the ricotta mixture to a small baking dish, smoothing the top with a spatula.
- Sprinkle the chopped pistachios evenly over the ricotta mixture.
- Place the baking dish in the oven and bake for 25 minutes, or until the ricotta is set and the top is lightly golden.
- Remove from the oven and allow to cool slightly before drizzling with additional honey.
- Garnish with fresh thyme leaves, if using.
- Serve warm as a delectable dessert or as part of a mezze spread.
Notes
For best results, use full-fat ricotta as it will yield a creamier texture.
You can substitute the honey with maple syrup or agave nectar if preferred.
This dish can be served with fresh fruit or a light salad to balance the richness.
Store any leftovers in an airtight container in the refrigerator for up to two days.