Ricotta Dip Topping
Frank (@Frank_mentorsf) went live last week with several ways to use Ricotta cheese. First he shared a recipe for a Ricotta Cheese Crumble. Today he shared his version of a versatile way to use ricotta as a dip and topping. During the live he demonstrated how you can use it as a spread on sweet and crispy phyllo dough sheets and cups, as a spread for Date Nut, Dried Cherry and Chocolate Bread, as a stand alone dip perfect for toasted bread or topping for grilled fruit.
You can watch past @FoodTokTV LIVE’s on our Youtube channel here
Ricotta Dip Topping
8 ounces cream cheese softened to room temperature
8 ounces (full or part-skim ) ricotta strained at room temperature
2 tablespoons honey
1/2 teaspoon of a sweet peach or orange jam
Pinch kosher salt
1/2 cup dried apricot halves finely diced
1/4 cup shelled roasted pistachios, chopped
Base of for the topping: Crackers, Pyhllo sheets, Pound cake, grilled fruit etc
Preparations
In a medium mixing bowl, blend together the cream cheese, ricotta, honey, jam and salt until smooth.
Taste and add additional salt or honey as desired.
Gently stir in the apricots.
Transfer to a serving dish of using as a dip and sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.
or Smooth on to your prepared Phyllo bases or my favorote way spread on Date-Nut Breads
Serve immediately or refrigerate until ready to serve.
Notes
As a topping the options are endless. This is gra on grilled peaches and other fruits as much as a topping for toast, poundcakes or as an addition to a Cheese and fruit course
