With a few cups of delicious homemade ricotta on hand, I wanted to find a recipe where I could use it and fully experience its wonderfulness without masking it by baking it into pancakes, muffins, etc.
I came up with the idea for a ricotta breakfast bowl with honeycomb, fresh winter fruit, walnuts, and of course – homemade ricotta.
We used to eat honeycomb at my grandparents house – spread on toast with butter. I remember it being so delicious then but hadn’t had it since, so I was excited to incorporate it into a breakfast bowl.
The fruit & honeycomb are sweet, the ricotta is creamy but substantial, and the walnuts add a little crunch here and there. I’m obsessed with this as a new item in my breakfast rotation!
Ricotta Breakfast Bowl
- 3/4 c. ricotta (homemade if possible)
- 1 pink grapefruit
- 1 clementine
- 2 Tbsp chopped walnuts
- 1/4 c. honeycomb cut into tiny cubes
This meal is easy to assemble. Start with the ricotta in a big bowl (you’ll want room to mix it up a bit). I supremed the grapefruit, which basically means you cut off the outer peel and then insert your knife alongside the inner membranes to extract slices of membrane-free grapefruit. Here’s a tutorial from my friend Jim, if you’re interested. I peeled the clementine and cut it into small pieces, then sprinkled the walnuts and small cubes on honeycomb over the top. Enjoy!
When i was little I loved chewing honey comb and letting the sweet stuff squirt in my mouth. But this treat is so grown up! Yummy. Pretty pics too.
ReplyDeleteI don't know anyone else who used to eat honeycomb! I loved it. I bet your mom got it from her front yard or something? :)
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