Ricotta with Walnut Honey

Ingredients

• 250 g ricotta
• 40 g walnut kernels
• 1 tbsp butter
• 4 tbsp Honey

Instructions

1. 1.

   Divide the ricotta into four portions and place each on a piece of cheesecloth. Gather the cloth over the cream cheese and gently squeeze to remove excess moisture. Refrigerate for 1 hour, preferably on a sieve with a bowl underneath so the cheese can drain.

2. 2.

   Coarsely chop the walnut kernels. Heat the butter in a pan and lightly toast the walnuts in it. Mix them into the honey. Wrap the ricotta from the cloth and serve together with the walnut-honey mixture.