Garlic Honey Whipped Ricotta with Snap Pea & Pine Nut Toast

This fluffy, whipped, sweet & savory ricotta cheese is so delicious you may just

find yourself eating it straight off of the spoon. But slathered onto a good slice of

toast and topped with snap peas, toasted pine nuts and California Olive Ranch’s

Miller’s Blend EVOO? That just makes it straight up irresistible. We love this recipe

for coming together in just 10 minutes (and being so impressive) but we love it

even more for being downright scrumptious.

1 15oz container fresh ricotta cheese
2 tablespoons raw honey
1 garlic clove
Juice of half a lemon
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
1.5 tablespoons California Olive Ranch Miller’s Blend EVOO, plus more for drizzling
4 tablespoons pine nuts, lightly toasted
1 cup fresh snap peas, sliced in half vertically
Crushed red pepper flakes, for garnish
10 slices rustic bread

To a food processor or high-powered blender add in ricotta cheese, honey, garlic clove, lemon juice, black pepper, salt, California Olive Ranch Miller’s Blend EVOO.
Blend until smooth, about 1-2 minutes.
Toast all bread slices, this can be done easily in an oven preheated to 400F.
Lightly toast pine nuts by heating them over medium/low heat for a few minutes- watch carefully so they don’t burn.
Spread 2-3 tablespoons whipped ricotta cream on toasted bread.
Top toast with sliced snap peas.
Top with red pepper flakes, toasted pine nuts and a generous drizzle of California Olive Ranch Miller’s Blend EVOO.
Best served immediately. Ricotta whip is good in the fridge for about 5 days.