Creamy ricotta and salty feta make a light dip that’s perfect topped with a good drizzle of honey and rich toasted walnuts.
1 cup ricotta (200 grams)
80 grams soft feta cheese, crumbled
3 tablespoons thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
sea salt and freshly
2 tablespoons chopped roasted walnuts or hazelnuts
2 tablespoons honey
Put the ricotta, feta, yoghurt, garlic and oil in a food processor and blend until smooth. Season lightly.
To finish: Spread onto a serving plate and make swirls with the back of a spoon. Top with the walnuts then drizzle with the honey and finish with a grind of pepper. Makes about 1½ cups.