Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 pound whole milk ricotta cheese, well drained
1/2 cup honey
1/2 cup slices almonds
Divide the cheese among 4 dessert plates. Warm the honey in a small saucepan or in the microwave for 10 seconds. Drizzle 2 tablespoons over the top of each plate and sprinkle with some of the almonds. Serve.
Variation: For a more elegant presentation, use 4-ounce ramekins. Line them with plastic wrap, allowing for an overhang. Divide the cheese among the ramekins and be sure to spread it evenly. Invert each ramekin onto a dessert plate and carefully peel away the plastic wrap. Drizzle on the honey, sprinkle with the almonds and serve.