1 cup Ricotta Cheese
2 Tbsp SOOC Mild Extra Virgin Olive Oil, like Australian Hojiblanca
1 Tbsp Honey
¼ tsp SOOC Himalayan Pink Sea Sea Salt
¼ tsp cracked Black Pepper
In a food processor or with a whisk, whip together the ricotta cheese and 1 Tbsp EVOO. Transfer to a plate and smooth out with the bottom of a spoon.
Drizzle the remaining EVOO on top of the ricotta.
Heat the honey in a small dish in the microwave for 30 seconds (CAUTION: honey heats fast and the dish will be very hot). Drizzle over the ricotta.
Season with the Himalayan Pink Sea Salt and cracked black pepper.