Pistachio Loaded Ricotta

Sara Siskind

Recipe by:

Ingredients

2 tablespoons of rosemary leaves, plucked from the stem
Olive oil - to coat the bottom of a small saucepan
1 cup of ricotta cheese
½ cup Setton Farms Organic Dry Roasted with Sea Salt Pistachios, shelled
Drizzle of honey
4 fresh (or dried) figs sliced

Directions

1) Pull the leaves from the stems of the rosemary.
2) Add enough oil just to cover the base of a small saucepan. Add one leaf of rosemary to the oil, and when you hear it sizzling, add the remaining rosemary leaves.
3) Cook for just 10 seconds. Drain with a fork onto a paper towel-lined plate. Allow the oil to cool.
4) In a bowl, whisk the ricotta with a good pinch of salt until smooth and creamy.
5) Spoon onto a serving plate, drizzle the rosemary-infused oil, and a good squeeze of honey.
6) Sprinkle over the figs and Setton Farms Organic Pistachio kernels and top with the rosemary leaves.
7) Serve with your favorite cracker or toasted bread.