Ricotta Walnuts & Honey

Ricotta Walnuts & Honey

This is a great way to end a meal when you feel like something slightly sweet to nibble on but don’t want dessert. It’s inspired by a recipe in Lucio Galletto’s book Coastline. Lucio makes his own ricotta-style cheese and you can too, see video below and details here. I usually use Vannella’s. This is almost too simple to be called a recipe, so take it as more of a guideline and vary to suit your taste. Cheese, nuts and honey are a great trio – hazelnuts, almonds, walnuts, blue gorgonzola, washed rind taleggio, creamy ricotta, crumbly grana padano – take your pick. Use a beautiful natural honey, I like the citrus tang of the yuzu honey from Rooftop Bees. A branch of dried muscatels makes an attractive and tasty addition too. I love sipping on a glass of Nonino Gioiello honey distillate with this after dinner treat.

Serves 8 (or more) as a cheese course

Ingredients
  • 1 cup walnuts (about 100g)
  • 500g ricotta
  • 8 pieces crisp almond bread
  • 1 tablespoon honey, more or less to taste
Method
  1. Toast walnuts in a dry frying pan for a few minutes, stirring often, until aromatic.
  2. Place ricotta on a platter.
  3. Surround with walnuts and almond bread.
  4. Drizzle honey over the ricotta and serve.

Share page on:

Homemade Ricotta-Style Cheese

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)