Run grainy ricotta through a food processor and it transforms into something almost cloud-like—smooth, airy, and perfect as a mellow, milky base for ribbons of honey and chile. Any chile paste or oil you’ve got on hand will work here. Serve this sweet, spicy, creamy dip alongside something crunchy to scoop it up with, like crostini, crusty bread, or pita chips, plus a few slices of pear, apple, peach, or persimmon for dipping.
Ingredients
Yield:2 cups
- 1 (roughly 15-ounce) container ricotta
- 1 teaspoon flaky sea salt, plus more for serving
- 2 tablespoons honey
- 1 tablespoon Calabrian chile paste, harissa, chili crisp or sambal oelek
Directions
In a regular or mini food processor, blend the ricotta and salt until smooth and fluffy, about 2 minutes.
Spoon half the whipped ricotta into a small serving bowl and spread it out. Dot with half the honey and chile paste, then top with the rest of the ricotta, smoothing it into an even layer. Finish with the remaining honey and chile paste on top, then use a toothpick or the back of a spoon to swirl everything together. Add another sprinkle of flaky salt and serve immediately.
