In-between
Whipped Ricotta with Roasted Stone Fruit and Thyme Crisps
Creamy ricotta is whipped with lemon and honey until pillowy. Ripe peaches are roasted until caramelized, then served atop the ricotta with crispy thyme-scented breadcrumb crisps for textural contrast—a sophisticated afternoon pick-me-up.
373cal per serving
12gprotein
27gcarbs
25gfat
10min prep 15min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Dal Recipe 40 min
- Tofu Stir Fry Recipe 40 min
- Roasted Vegetables Recipe 45 min
- Avocado Toast Recipe 8 min
- Tandoori Chicken Recipe 50 min
- Air Fryer Chicken Breast Recipe 20 min
- Buddha Bowl Recipe 55 min
- Teriyaki Sauce Recipe 15 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Whipped Labne with Roasted Stone Fruit, Crispy Za'atar Breadcrumbs & Warm Thyme Honey
Breakfast · 618 cal
Burrata & Stone Fruit Tartine with Basil Oil & Crispy Sourdough
Breakfast · 1012 cal
Pan-Seared California Lobster with Brown Butter, Corn Silk & Grilled Peach
Dinner · 761 cal
Crispy Sourdough with Whipped Ricotta, Roasted Stone Fruit & Honeycomb
Breakfast · 485 cal
Bourbon Peach Pavé with Candied Cornbread Crumble and Whipped Mascarpone
Dessert · 964 cal
Charred Okra and Ricotta Crostini with Hot Honey
Appetizer · 896 cal
