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
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