Whipped Pumpkin Ricotta With Grilled Bread and Honey - Edible Nashville
ediblenashville.ediblecommunities.com
Whipped Pumpkin Ricotta with grilled bread and honey—perfect for fall charcuterie boards or party appetizers. Inspired by Yolan at The Joseph.
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Cooking tools:
- Food processor
- Serving bowl
- Skillet
- Grill pan
- Pastry brush
- Stove
Ingredients
- 2 cups whole milk ricotta
- 1 cup roasted pumpkin puree (or butternut squash)
- 2 ounces mascarpone cheese (or cream cheese)
- 2 tablespoons honey
- 1 lemon, juiced
- ¼ teaspoon cinnamon
- Coarse salt and ground pepper
- 1 loaf baguette or local bread
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