Whipped Ricotta with Bacon + Prunes
This tangy whipped ricotta appetizer is so easy to whip up (see what we did there?). The sweet, spicy, and crunchy bacon + prune topping is the perfect medley of flavors to spoon over a cracker or crostini. Say hello to your new go-to appetizer!
Equipment
- baking sheet
Ingredients
Candied Bacon and Prunes
- 4 slices thick-cut bacon chopped
- 1 TBSP fresh rosemary chopped
- 2 TBSP light brown sugar
- 1/4 cup honey plus 1 teaspoon divided
- ¼ tsp cayenne pepper
- 8-12 California prunes quartered
Whipped Ricotta
- 1 cup ricotta cheese at room temperature
- 4 ounces cream cheese at room temperature
- 2 TBSP extra virgin olive oil
- Flaky Sea salt just a pinch
- Pomegranate arils
Instructions
- Preheat oven to 400°F (205C) and line a baking sheet with parchment paper or foil.
- In a small bowl, combine ¼ cup (60ml) honey, half of the fresh rosemary,a pinch of cayenne pepper (or use hot honey if desired), and a pinch of sea salt. Stir and let infuse while assembling the rest of the appetizer.
- In a medium bowl toss together the chopped bacon, reserved rosemary, brown sugar, cayenne, and 1 teaspoon of honey. Toss to coat, then spread evenly in prepared sheet pan.
- Scatter the prunes evenly around the bacon. Bake 15-18 minutes until the bacon is crisp, stirring occasionally if needed.
- While bacon and prunes are baking, make the whipped ricotta. In the bowl of a food processor or stand mixer, pulse or mix the ricotta, cream cheese, olive oil, pinch of flaky sea salt until smooth and creamy.
- Spoon cheese into a serving platter, using a spatula to create a whirled design on the cheese. Top with warm candied bacon and prune mixture and drizzle with some of the infused honey. Serve additional honey on the side if desired. Sprinkle with fresh pomegranate arils and serve with crackers or toasted baguette slices.
Nutrition
Serving: 1portion