Ricotta with honey and walnuts, a small no-cook appetizer, ideal to serve when you have little time to spend in the kitchen but want to impress your guests with a simple and tasty dish.

Also perfect for a small Christmas aperitif.

As a base for this recipe, I used simple lamb’s lettuce, very practical and quick to use, from those packaged and ready to eat.

You can however add a base of crackers and butter to create a mini cheesecake, red tomatoes, or any salad you prefer, as long as they are tender and have a delicate flavor.

However, to make the base of this recipe, you only need a few simple steps, so there’s no need to complicate things.

If you love ricotta like I do, here are some ideas to make with this fresh and light cheese.

Difficulty: Very easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 ricottas (small ones of 3.5 oz each)
2 tablespoons acacia honey
1 pinch fine salt
1 pinch black pepper
10 walnut halves
to taste dried cranberries
0.7 oz lamb's lettuce (mâche)

Tools

1 Honey dripper
1 Plate

Steps

To prepare Ricotta with Honey and Walnuts, rinse the lamb’s lettuce under cold running water and drain it very well.
Arrange it as the base for the ricottas on an oval plate.
Place the two ricottas.
Season each ricotta with a pinch of salt and a pinch of pepper.
Then drizzle honey with a teaspoon or using a honey dripper.
Garnish the ricottas and the lamb’s lettuce base with whole or coarsely chopped walnut halves, decorating the cheese surface as well.
Repeat with the cranberries.
Serve after letting the ricottas rest in the fridge for about 20 minutes.
This way they will absorb more flavor.