hot honey caprese whipped ricotta
A light summer app with a big kick thanks to a current favorite spicy condiment.
Ingredients
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2-3 tbsp hot honey (recipe below)
- 1 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- 2 cloves garlic, minced
- 2 cups whole milk ricotta cheese
- 3 tbsp heavy whipping cream
- grilled or toasted bread or crackers, for serving
- additional hot honey and fresh basil, for serving
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce (I like Frank's)
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- In a microwave safe bowl, combine the honey, hot sauce, cayenne pepper, garlic and onion powders, and red pepper flakes. Heat for 30 seconds, stir, then heat an additional 15-20 seconds until well incorporated.
- In a medium bowl, toss the tomatoes with olive oil, hot honey, white balsamic vinegar, basil, mint, oregano, garlic, and a pinch of salt and pepper.
- To the bowl of a food processor, add the ricotta, heavy cream, and a pinch of salt. Whip for 1-2 minutes until very smooth and creamy.
- Spread the ricotta into a shallow bowl. Spoon the tomatoes overtop and drizzle with hot honey. Garnish with additional fresh basil and serve with toasty bread and crackers, as desired.
Notes
*To make ahead: All components can be made ahead and stored separately. The ricotta and tomatoes will last up to 3 days, and the hot honey for 2 weeks, in the fridge.