One of my absolute favorite things to do with my mom (who if you don’t know helps me with all of my recipes) is to dive into old cookbooks or revisit some of our favorite restaurants, just to get inspired. We pick out little details we love and bring them home to create something new. And that’s exactly how this Citrus Pistachio Ricotta Spread came to life. We spotted a version in an old cookbook, and we couldn’t help but put our own spin on it. It’s light, bright, and perfect for spring and summer. The creamy ricotta, sweet citrus, and crunchy pistachios are a dream, especially with a crisp glass of white wine.
Citrus Pistachio Ricotta Spread
Equipment
- 1 Large frying pan
Ingredients
- 475 grams ricotta, full fat
- 1/2 large lemon, cubed, or one small lemon
- 1 grapefruit, sliced
- 2 navel oranges, sliced
- 1/4 cup honey
- 1/4 cup pistachios, toasted, chopped
- 1 tbsp fresh mint, finely chopped
- 2 tsp balsamic glaze, to drizzle
- 1 bay leaf
- 1 tsp zest of lemon
- 1 baguette, toasted, for serving
Instructions
- Begin by zesting the lemon and setting the zest aside.
- In a frying pan over medium heat, add the chopped pistachios and toast until lightly golden and fragrant, about 2–3 minutes. Remove from heat and set aside to cool.
- Using a sharp knife, carefully peel all of the citrus, removing as much of the white pith as possible.
- Cut the lemon into small chunks. Slice the grapefruit into rounds, then cut each round in half. Do the same with the oranges.
- In a large saucepan over medium heat, add the honey, followed by the prepared citrus and the bay leaf. Bring to a gentle simmer and cook for about 10-13 minutes, stirring occasionally, until the fruit softens slightly. Turn off the heat and discard the bay leaf.
- Spread the ricotta evenly onto a serving dish. When spreading the ricotta, aim to pile it in a thick, even layer – about a 1/4 inch high. Keep it centered on the platter so it’s not too thin.Spoon the warm citrus and honey mixture over top, then sprinkle with the toasted pistachios.
- Finish with a drizzle of balsamic glaze, lemon zest, fresh mint and flaky salt.
- Serve with sliced, toasted baguette drizzled with olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this recipe in advance?
Yes, you can! You can stew the citrus, then plate the ricotta ahead of time. Right before serving, just warm the citrus briefly to release its juices, and then top it off as directed.
What should I serve with this spread?
This spread pairs beautifully with sliced, toasted baguette, but you can also serve it with crackers.
Can I use other citrus?
Yes! Feel free to experiment with different citrus—blood oranges, tangerines, or even a mix of grapefruit and lemon all work wonderfully.
