Fresh Whipped Ricotta with Pomegranates, Fried Rosemary, Chili flakes and Honey

by Josh Capon 11:21 AM, January 25, 2017

Aired January 31, 2017


4 cups fresh ricotta
1/4 cup extra-virgin olive oil
Salt and pepper 2 cup pomegranate seeds
1 cup fried rosemary needles
1 tablespoon chili flakes
1/2 cup honey
Country bread, toasted or grilled


Whip the ricotta with the EVOO and season with salt and pepper. Place on a platter or wood board and garnish with the pomegranate seeds, rosemary and chili flakes. Drizzle with the honey to finish.
Serve with toasted or grilled country bread alongside for dipping.


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