Whipped Herbed Ricotta with Honeycomb
Whipped Herbed Ricotta with Honeycomb
Whipped Herbed Ricotta with Honeycomb


1 cup whole milk ricotta
1 tsp Herbes de Provence
French Herb Salt & freshly ground pepper
Sliced baguette or crackers

Ready to uplevel your next cheeseboard? This 5 minute (yes. five. minutes.) recipe is what will have your guests coming back for more. Pair with a sliced baguette or crackers and get ready for the compliments. We add in Herbes de Provence for ooh-la-la flavor and color. Topping the whipped ricotta with Honeycomb is both pretty and delicious – honeycomb is edible and provides a fantastic contrast in texture to the creamy cheese and crunchy baguette. Pretty delicious!

A note about ricotta – this high moisture cheese will weep a bit if you make this earlier in the day and park in the fridge. Simply pour off the liquid and serve!


1.Move the ricotta to a serving dish. Season with French Herb Salt and freshly ground black pepper.
2.Use a hand or stand mixer to beat the ricotta and crushed Herbes de Provence until light and smooth. There may be a few lumps, and that's ok. You're looking to whip in air and increase the volume of the cheese to more than a cup.
3.Top with honeycomb - we like to cut the honeycomb into pieces so it's easier for guests to manage when dipping in to the dish. Drizzle with honey. Serve with sliced baguette or crackers.

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