This whipped lemon ricotta is a stunning appetizer that makes any occasion feel special. It's ultra-creamy and slightly sweet with a drizzle of bright red cranberry flavor. It's a grown-up treat that's always a hit at parties, and it's ready in just 12 minutes!
Ingredients
¼cupfresh or frozen cranberries
¼cuphoney
A pinch of cayenne
1 ½cupsricotta
Zest and juice from 1 lemon
Black pepper, to garnish
Toasted baguette slices, to serve
Instructions
And the cranberries, honey, and cayenne to a small pan over medium-high heat. Bring to a boil then remove from the heat when you hear the first cranberry pop, about 30 seconds.
¼ cup fresh or frozen cranberries, ¼ cup honey, A pinch of cayenne
Add the ricotta, lemon zest, and lemon juice to your food processor or blender and blend on high until smooth. Note: if the ricotta seems too thin, place it into your fridge. It is more firm when it is chilled and you'll be able to pile it higher on a plate when it's cold.
1 ½ cups ricotta, Zest and juice from 1 lemon
Pour the ricotta onto a plate, top with the cranberries and honey, and a little sprinkle of black pepper. Serve with some toasted baguette slices.
Black pepper, Toasted baguette slices
Notes
If you drizzle your baguette slices with olive oil and sprinkle some sea salt over them before you put them in your oven they will be extra delicious.
Serving: 1 serving = ¼ cup whipped ricotta with ⅙ of the cranberry honey plus 2 slices of baguette, Calories: 331kcal, Carbohydrates: 48g, Protein: 13g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 445mg, Potassium: 171mg, Fiber: 2g, Sugar: 13g, Vitamin A: 287IU, Vitamin C: 10mg, Calcium: 183mg, Iron: 2mg