There are flavors that go well together and then there are flavors that are made for each other. This is one of those, “made for each other” flavors. Lemon and thyme are always great together, but then add a touch of honey and wow, flavor explosion.
Last week I mentioned a Twitter recipe contest run by my local newspaper. This was the actual winning recipe that was tweeted in 140 characters or less. I had a feeling it had to be special.
Using the ricotta cheese as a vehicle for the lemon, thyme and honey makes this a wonderful pre-dinner appetizer. With its lemony and herby profile, I knew it would be a perfect match for our Pinot Gris. I had to crack open a bottle to confirm my suspicions. I was correct, the perfect pairing. Needless to say, we’ll be making this a lot.
No cooking skills are required for this recipe!
Adpated from FOODday
8 ounces whole milk ricotta cheese
Juice and zest of one lemon
1 Tablespoon honey plus more for topping
1-1/2 teaspoons fresh thyme, chopped, plus more for garnish
Salt & pepper to taste
Heat oven to 400o F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
Mix ricotta, lemon juice and zest, 1 Tablespoon honey, 1-1/2 teaspoons fresh thyme, salt and pepper in a small bowl. Spread over cooled bread slices. Top with more honey and thyme.
Two Years Ago: Chinese-American Chow Mein
Three Years Ago: A Rainy Day, Lost Luggage and Tangled Christmas Tree Lights