Ricotta with Fresh Fruit, Honey and Roasted Almonds
Photography by Manja Wachsmuth.
Serves: 6
INGREDIENTS
250 grams firm ricotta (we used Clevedon Valley Buffalo Company)
selection of fresh seasonal fruit such as nectarines, strawberries, cherries and white peaches
½ cup skin-on almonds, roasted
mint leaves
well flavoured liquid honey
METHOD
Place the ricotta on a serving platter. Slice the stone fruit into wedges and cut any large strawberries in half. Arrange all the fruit, the almonds and mint leaves around the ricotta and drizzle generously with honey.
Cook’s tip: The ricotta is also delicious served with fresh figs when in season.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoast Stonefruit with Ricotta and Pistachios
Article by Claire Aldous
RecipeRicotta Hotcakes with Spiced Orange Syrup
Article by Claire Aldous
RecipeFeuilletés Ricotta Figue (Ricotta and Fig Pastries)
Article by Jean Michel Reynaud
RecipePumpkin Spiced Waffles with Roasted Fruit and Vanilla Mascarpone
Article by Kelly Gibney
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!