Aggie's Kitchen

Honey Almond Ricotta Spread with Peaches

Honey Almond Ricotta Spread with Peaches

(This recipe for Honey Almond Ricotta Spread is sponsored by Fisher Nuts.)

A few years ago I was in New York with my husband for his company holiday party. It was such a great trip, and we ate at some really amazing places. One restaurant, Laconda Verde, came highly recommended by Gail, and was absolutely memorable. I still think about the food we ate there – in particular a baked egg dish and their house ricotta plate immediately come to mind (you can check out photos of our meal here). I couldn’t help but think of that ricotta plate as I put together this Honey Almond Ricotta Spread. As much as I’d love to tell you I made this ricotta from scratch, you know that I did not. (wink)

Honey Almond Ricotta Spread with Peaches

Ricotta was one of my favorite snacks growing up and one that I occasionally crave, especially when slightly sweetened up with a little honey and served with nuts and fruit. When I was young, my grandma served it to me quite simply in just a bowl with a sprinkle of sugar, so I guess you can say this version is the grown up version of my childhood treat. If you don’t normally think of ricotta as anything other than an ingredient in lasagna, think again – it is absolutely delicious served this way, especially for breakfast or brunch (hint hint, Mother’s Day is just a few days away).

Honey Almond Ricotta Spread with Peaches

I used whole milk ricotta for it’s richness but you can easily swap it out for part-skim. This spread comes together so easily with just a little almond extract, honey and a good handful of Fisher Sliced Almonds for crunch. Spoon it over some hearty whole grain bread or my favorite Ezekiel muffins with some fruit for something a little different (and a bit indulgent) for breakfast. Or just grab a spoon and enjoy it simply on it’s own or as a topping for some fruit.

Honey Almond Ricotta Spread with Peaches

Print Recipe

Honey Almond Ricotta Spread with Fruit

Yield: serves 4-6

Total Time: 15 minutes

Ingredients:

For the ricotta spread:

  • 1 cup whole milk ricotta
  • 1/2 cup Fisher Sliced Almonds
  • 1/4 teaspoon almond extract
  • 1 teaspoons honey
  • zest from an orange, optional

For serving:

  • hearty whole grain toast, english muffin or bagel
  • sliced peaches
  • extra Fisher sliced almonds
  • extra honey for drizzling

Directions:

  1. Combine ricotta, almonds and almond extract in a medium sized mixing bowl and gently stir to combine. Transfer to a serving bowl and sprinkle with additional sliced almonds and drizzle with a teaspoon of honey.
  2. To serve, toast your bread. Spread 1 tablespoon of ricotta spread on each piece of bread. Top with sliced peaches, sliced almonds and honey.

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Need ideas for Mother’s Day? Here are a few I recipes I would love served to me for breakfast in bed:

Spring Toasted Almond Fruit Salad | Fisher Nuts

Scrambled Eggs with Smoked Salmon | Aggie’s Kitchen

Mango and Macadamia Nut Parfaits | Fisher Nuts

Blueberry Coconut French Toast | Well Plated

Pancetta & Mushroom Crustless Quiche | Cookin’ Canuck

 

This post is in partnership with Fisher Nuts, however all opinions are my own. #ThinkFisher

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14 Responses to “Honey Almond Ricotta Spread with Peaches”

  1. Erica posted May 7, 2015 at 7:54 pm

    So beautiful. I LOVE ricotta. I am craving this now 🙂

  2. Megan {Country Cleaver} posted May 7, 2015 at 8:49 pm

    This looks absolutely Scrumptious!! I love when places I visit have such a lasting impact one me after I leave.

  3. TidyMom posted May 8, 2015 at 6:33 am

    This will be perfect for my bagel this morning!!

  4. Rachel Cooks posted May 8, 2015 at 6:39 am

    Looks amazing! Love the combination of honey and almonds on top of ricotta — seriously wishing this was my breakfast right now 🙂 

  5. Liz @ The Lemon Bowl posted May 8, 2015 at 8:02 am

    This is such a delicious idea!! You inspire me to eat more ricotta!!

  6. Marcea posted May 8, 2015 at 2:21 pm

    I unfortunately am now allergic to tree nuts, what do you think would be a good substitute for that crunch?

    Thanks!

    • Aggies Kitchen posted May 11, 2015 at 8:08 am

      can you eat seeds? Maybe sunflower or pumpkin seeds would be a good substitute.

  7. Gaby posted May 8, 2015 at 4:36 pm

    Yum! This looks so good!

  8. Kate @ Diethood posted May 9, 2015 at 12:16 pm

    Stunning recipe! Can I just take a spoon to it?! Toast is cool and all, but spooning it straight into my trap sounds WAY better! 😀

  9. Diane (Created by Diane) posted May 10, 2015 at 11:10 pm

    looks like a really delicious recipe and I can’t wait to try it!

  10. Gina @ Running to the Kitchen posted May 11, 2015 at 10:12 am

    Those english muffins are everything I want my summer breakfast to be. I’m a huge fan of sweet ricotta, we used to eat it with some cinnamon and honey for a snack as kids. This really couldn’t look more delicious if it tried 🙂

  11. Susan posted May 11, 2015 at 3:25 pm

    Locanda Verde is so good, I went to their annual trufflepalooza a few years ago and was in truffle heaven!  I’m with you on just being able to eat ricotta straight, especially if it’s really fresh.  This sounds like such a great light summer meal. 

  12. Serena posted July 3, 2015 at 9:21 am

    I recently posted my fave summer pie: Fresh Peach Pie. But your recipe is basically peach pie for breakfast – so now I can eat pie every morning. Happiness!

    • Aggies Kitchen posted July 5, 2015 at 1:38 pm

      oh how I would love a slice of Fresh Peach Pie today! 🙂

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