Ingredients
8 oz cream cheese, room temperature (sub dairy-free if needed)
32 oz ricotta cheese (sub dairy-free if needed)
¼ cup olive oil
3 tablespoon almond milk
3 tablespoon Madhava Organic Creamed Honey
1 teaspoon sea salt
3 thyme stems
To top:
½ cup Madhava Organic Creamed Honey
¼ cup pistachios
¼ cup pomegranate seeds
Instructions
1️⃣ Preheat your oven to 400°F (200°C). 🔥
2️⃣ In a mixing bowl, beat together the cream cheese, ricotta, olive oil, almond milk, honey, and sea salt until creamy. You want to really beat the mixture so it’s nice and airy. 🍶
3️⃣ Fold in the thyme stems. 🌿
4️⃣ Pour the mixture into an 8 x 10-inch baking pan. Bake in the oven for 30 – 40 minutes until the mixture is bubbling and the edges are a golden brown. 🥄⏳
5️⃣ Let the dish cool for 20 minutes to set. This is important as the ricotta will be very thin when hot. It needs a few minutes to set. 🌬️
6️⃣ Once set, warm up the creamed honey in the microwave for 10 seconds before drizzling it over top of the dish. 🍯
7️⃣ Sprinkle with pistachios and pomegranate seeds and serve with toasted bread and/or veggies. 🥖🍞🥒
- Prep Time: 15min
- Cook Time: 30-40min