Whipped Ricotta Coconut Crumble and Apricot Preserves
Layered with whipped ricotta and apricot preserves and topped with a coconut crumble, this is a special bite we could eat for breakfast (or even dessert!) everyday.
Sweetened Whipped Ricotta:
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon olive oil
Pistachio Coconut Crumble:
- 1/4 cup shelled toasted pistachio nuts finely chopped
- 2 tablespoons unsweetened shredded coconut chopped
- 1 tablespoon black sesame seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cumin
- Pinch of grated nutmeg
Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.
Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside
For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the apricot preserves. Repeat as desired.