Ricotta with Berries and Bitter Honey

1. 1

   Preheat the oven to 400.

2. 2

   In a bowl, blend the ricotta with 2 tablespoons of the honey and the orange and lemon zests.

3. 3

   In a small saucepan, combine the orange and lemon juices with the sugar and 1 tablespoon of the honey and bring to a boil.

4. 4

   Simmer over moderately high heat until reduced to 1/2 cup, about 5 minutes.

5. 5

   Add the raspberries and strawberries and remove from the heat.

6. 6

   Let stand, stirring a few times, until the berries are barely softened, about 4 minutes.

7. 7

   Put the pane carasau on the oven rack and bake for 4 minutes or until hot.

8. 8

   Drizzle with the remaining 2 tablespoons of honey and break into large pieces.

9. 9

   Divide the ricotta mixture among shallow bowls.

10. 10

    Spoon the berry mixture alongside and sprinkle with the mint.

11. 11

    Serve the ricotta with the pane carasau.

* Per serving · 4 servings · Values may vary.

No additional tips available.