With a few cups of delicious homemade ricotta on hand, I wanted to find a recipe where I could use it and fully experience its wonderfulness without masking it by baking it into pancakes, muffins, etc.
I came up with the idea for a ricotta breakfast bowl with honeycomb, fresh winter fruit, walnuts, and of course – homemade ricotta.
We used to eat honeycomb at my grandparents house – spread on toast with butter. I remember it being so delicious then but hadn’t had it since, so I was excited to incorporate it into a breakfast bowl.
The fruit & honeycomb are sweet, the ricotta is creamy but substantial, and the walnuts add a little crunch here and there. I’m obsessed with this as a new item in my breakfast rotation!
Ricotta Breakfast Bowl
- 3/4 c. ricotta (homemade if possible)
- 1 pink grapefruit
- 1 clementine
- 2 Tbsp chopped walnuts
- 1/4 c. honeycomb cut into tiny cubes
This meal is easy to assemble. Start with the ricotta in a big bowl (you’ll want room to mix it up a bit). I supremed the grapefruit, which basically means you cut off the outer peel and then insert your knife alongside the inner membranes to extract slices of membrane-free grapefruit. Here’s a tutorial from my friend Jim, if you’re interested. I peeled the clementine and cut it into small pieces, then sprinkled the walnuts and small cubes on honeycomb over the top. Enjoy!