This dessert is so easy its hardly a recipe. We've given ingredient quantities but you should adjust the amounts to your particular taste. We strongly suggest using Calabro Part-Skim ricotta and it seems to be pretty widely available in San Francisco. It's important to use a good quality or fresh ricotta that isn't too salty.
You can use unsalted pecans, pistachios or almonds, and any dried fruit. We had dried cranberries on hand, but thinly sliced dried apricots would add a perfumey hint of summer to the creamy ricotta and crunchy nuts.
2 cups good quality ricotta cheese
1 ounce unsalted walnuts, toasted
1 ounce dried fruit, sliced or chopped in to small pieces
4 tablespoons honey
2 teaspoons ground cinnamon
1. In four shallow bowls or plates, spoon 1/2 cup of ricotta in each. Spread the ricotta around a bit to evenly distribute.
2. Sprinkle ricotta with nuts, fruit and cinnamon. Drizzle with honey and serve.
Prep Time: 10 min
Total Time: 10 min