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Honey Lavender Ricotta Board with Roasted Figs and Melted Tomatoes
Recipes
Ingredients:
Honey Lavender Ricotta:
– 9 ounces Real California Ricotta cheese, drained
– 2 tablespoons honey
– 1 tablespoon dried lavender, chopped fine
– 1 tablespoon roasted garlic, chopped fine
Garnishes:
– 2 tablespoons honey
– 1 lemon
– 1/2 cup quartered, roasted figs
– 1/2 cup balsamic roasted tomatoes, homemade or purchased
– 1/2 cup arugula, roughly chopped
– 1/4 cup chipotle cashews, roughly chopped, homemade or purchased
– 2 tablespoons finely chopped cooked bacon
– 1 tablespoon finely chopped fresh rosemary
– 1/4 cup sliced pickled onions
– 2 tablespoons extra virgin olive oil
– 1 tablespoon freshly ground pepper
– Toasted brioche slices
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Directions:
To make the Honey Lavender Ricotta: In a medium bowl, combine Ricotta, honey, lavender, and garlic.
To garnish and serve: On a food safe serving board, spread honey lavender Ricotta, leaving a 3-inch border around the edges. Drizzle with honey and grate lemon zest on top. Top with figs, tomatoes, arugula, cashews, bacon, rosemary, and onions. Drizzle with olive oil and sprinkle with pepper. Serve with toasted brioche.
Recipe created by Chef Matt Burton for the California Milk Advisory Board
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.