Whipped Ricotta with Hot Honey and Jam

Whipped ricotta with hot honey and jam is a five-minute appetizer: you blend plain ricotta until it is light and smooth, spread it on a plate, then swirl on fruit jam and drizzle over chile-infused hot honey. The result is creamy, sweet, and gently spicy, and it goes straight to the table with toasted bread or crackers. What makes it special is the contrast of cool, milky ricotta against the warm heat of real hot honey and the bright fruit of a small-batch jam, with no cooking required. It serves 4 to 6 as a starter and takes about 10 minutes.

The Madeline's products that make this work

Week's Hawt Honey

This raw, chile-infused hot honey from Weeks Honey Farm is made with raw Southern honey and chiles, and it comes in Hawt and Xtra Hawt. Drizzled over the ricotta, it adds shine and a slow warmth that plays off the sweet jam and the milky cheese.

FROG Jam

FROG Jam from Savannah Sauce Company is a small-batch jam of fig, raspberry, orange, and ginger in a 19 ounce jar. Its mix of berry, fig, and citrus gives the dish a bright, jammy swirl that balances the heat of the honey.

Ingredients

• 2 cups whole-milk ricotta
• 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 1/4 teaspoon salt, plus flaky salt to finish
• 1/3 cup FROG Jam
• 1/4 cup Week's Hawt Honey
• Toasted baguette slices or crackers, for serving

Instructions

1. Add the ricotta, olive oil, lemon zest, and salt to a food processor. Blend for 1 to 2 minutes, scraping down the sides, until the ricotta is smooth and fluffy. If you do not have a food processor, whisk it hard by hand for a couple of minutes.
2. Spread the whipped ricotta in a shallow bowl or onto a plate, using the back of a spoon to make swooshes across the surface.
3. Spoon the FROG Jam over the top in a few places and gently swirl it into the ricotta without fully mixing it in.
4. Drizzle the hot honey over everything, letting it pool in the dips.
5. Finish with a pinch of flaky salt and serve right away with toasted bread or crackers.

Tips and variations

For an even smoother texture, drain the ricotta in a fine-mesh sieve for 20 minutes before whipping. Warm the jam slightly so it swirls more easily, or use the back of a spoon to marble it through the cheese. To turn this into a sweet course, skip the olive oil and salt and lean on more jam and honey. It also works as a topping for toast, pancakes, or grilled bread rubbed with garlic.

Frequently asked questions

How do you whip ricotta so it is smooth?

Blend whole-milk ricotta in a food processor for 1 to 2 minutes with a little olive oil and salt, scraping down the sides, until it turns light and creamy with no grain. A high-speed blender or a few minutes of hard whisking by hand also works. Draining the ricotta first removes excess liquid for an even silkier result.

Is this dish sweet or savory?

It sits in between. The ricotta and olive oil are savory, the jam is sweet and fruity, and the hot honey adds sweetness with a gentle chile heat. You can push it sweeter by adding more jam and honey, or keep it savory with flaky salt, cracked pepper, and a drizzle of olive oil.

What kind of jam works best?

A bright, fruit-forward jam balances the hot honey best. FROG Jam works well because its fig, raspberry, orange, and ginger blend brings berry, fruit, and a little spice. Fig, cherry, or apricot preserves are also good choices.

What should I serve it with?

Toasted baguette, crostini, seeded crackers, or warm pita are all good for scooping. It also pairs with a charcuterie and cheese board, fresh fruit, or as a spread for sandwiches and toast.

Can I make it ahead?

Whip the ricotta up to a day ahead and keep it covered in the fridge. Add the jam and hot honey just before serving so the swirl stays fresh and the honey does not soak in. Let the ricotta sit at room temperature for a few minutes before topping.

Related

Shop the collections: Jams & Jellies and Honey.

More guides: The Best Real-Fruit Jams, Including Low-Sugar Options and How to Build a Charcuterie and Cheese Board.