Whipped ricotta with honey and pistachios

This is one of those oh-so-easy, oh-so-delicious dishes that somehow slips your mind - until you make it again and wonder why you ever stopped. Don’t forget this one.

Whipped Ricotta, Honey and Pistachios

Serves 6-8 as an appetizer

1 10-ounce loaf good quality rustic bread, sliced at long bias

Olive oil, for brushing

Salt and pepper

1 15-ounce container whole milk ricotta cheese

½ cup honey, or to taste

3 ounces shelled pistachios, roughly chopped

Freshly ground black pepper

Heat the broiler to medium high.

Brush both sides of the bread with olive oil and season lightly with salt and pepper.

Whisk the ricotta until light and fluffy. Season lightly with salt.

To serve:

Spread each bread with seasoned whipped ricotta. Drizzle with about 1 teaspoon honey. Scatter with chopped pistachios. Finish with freshly ground black pepper.

(Alternatively: Spoon the ricotta into a decorative bowl. Drizzle with honey. Top with chopped pistachios and freshly ground black pepper. Serve with grilled bread.)