Best Ricotta Spread With Honey Toasted Pine Nuts Recipes

Whipped Ricotta with Raisins and Pine Nuts image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons plus 1 teaspoon white wine vinegar
1 1/2 teaspoons honey
Kosher salt
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 16-ounce container whole-milk ricotta cheese
1 tablespoon capers, drained
2 tablespoons toasted pine nuts
Chopped fresh parsley, for topping
Toasted baguette slices, for serving

Steps:

Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

Antipasto Platter image

Provided by Tyler Florence

Categories appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 19

2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar
1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper
1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese

Steps:

For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.
For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.
For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.
For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.

Fresh Buffalo Milk Ricotta with Orange Marmalade , Honey and Toasted Pine Nuts image

Provided by Bobby Flay

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 cups fresh buffalo milk ricotta, or fresh cow's milk whole milk ricotta
1/2 cup good-quality orange marmalade, warmed
1/2 cup orange blossom honey
3 tablespoons pine nuts, toasted*