Ricotta with Vanilla Bean Honey

For your Shopping Cart:

During the spring months, when there is leftover ricotta from your holiday lasagna and sweet cakes, this is a simple breakfast that is as delicate as it is fragrant: smeared sweet ricotta toast.

Ingredients:

• 1 cup DeLallo Whole-Milk  Ricotta
• 1 cup water
• ½ cup honey
• 1 vanilla bean, split and scraped
• Sliced sweet bread, or brioche
• Cheesecloth

Directions:

Mold the ricotta into a decorative mold and refrigerate for 1 hour.

Over medium heat, in a small saucepan, heat the water, honey, vanilla bean and seeds. Bring to a boil, and then simmer for 20 minutes, or until it becomes thick and syrupy. Strain the honey mixture through cheesecloth to remove the large clumps of vanilla seeds and bean.

Allow to cool. Turn the molded ricotta on a serving plate, pour the vanilla honey on top of the ricotta. Serve with slices of toasted sweet bread. 

Serves 2 Send to friend Printer-friendly version