Whipped Ricotta With Salted Honey Walnuts | Donna Hay

Step 1

Place the ricotta, yoghurt and salt into a bowl and whisk until light and smooth. Refrigerate until ready to serve.To make the salted honey walnuts, place the honey in a small frying pan over medium heat+. Cook for 1 minute and add the walnuts, rosemary and salt. Stir to combine. Cook for a further 2 minutes or until the walnuts are coated and the mixture has reduced slightly.To serve, spread the whipped ricotta onto a serving plate and spoon over the salted honey walnuts.Serve with crackers or char-grilled baguettes. Serves 4–6

Step 2

Place the ricotta, yoghurt and salt into a bowl and whisk until light and smooth. Refrigerate until ready to serve.To make the salted honey walnuts, place the honey in a small frying pan over medium heat+. Cook for 1 minute and add the walnuts, rosemary and salt. Stir to combine. Cook for a further 2 minutes or until the walnuts are coated and the mixture has reduced slightly.To serve, spread the whipped ricotta onto a serving plate and spoon over the salted honey walnuts.Serve with crackers or char-grilled baguettes. Serves 4–6