TOOC Whipped Ricotta, Hot Honey & Herby Pistachios

TOOC Whipped Ricotta, Hot Honey & Herby Pistachios

(Creamy, crunchy, sweet-heat, insanely simple—and totally of-the-moment.)

Ingredients (Serves 6–8)

• 1 cup whole-milk ricotta

• 3–4 tbsp Fresh Blood Orange Olive Oil  (plus more for drizzling)

• 1–2 tsp honey or hot honey (to taste)

• ¼ tsp sea salt

• Freshly cracked black pepper

• ½ cup roasted pistachios, roughly chopped

• 1 tbsp Mediterranean Herbs Olive Oil

• Optional: red pepper flakes for extra spice

• To serve: warm toasted baguette slices, grilled sourdough, or seeded crackers

Instructions

1. Whip the Ricotta
   In a food processor or mixing bowl, blend ricotta with:

   • 2–3 tbsp Fresh Blood Orange Olive Oil

   • Salt

   • Pepper
     Blend until ultra-smooth, airy, and silky (about 30–45 seconds).

2. Make the Pistachio Herb Topping
   Toss pistachios with:

   • 1 tbsp Mediterranean Herbs Olive Oi

3. Assemble the Dish
   Spread the whipped ricotta onto a shallow bowl or platter.
   Drizzle with more Fresh Blood Orange Olive Oil.
   Spoon hot honey across the top in thin ribbons.

4. Finish with Texture
   Sprinkle the pistachio-herb mixture over everything.
   Add a pinch of red pepper flakes if you want a little extra kick.

5. Serve Immediately
   Pair with warm bread or crisp crackers and let guests dive in.

Fresh Blood Orange Olive Oil

Mediterranean Herbs Olive Oil