Marinated Olives with Lemon Whipped Ricotta

Directions

To prepare the whipped ricotta, in a food processor or blender, combine the ricotta, olive oil and salt. Blend on high speed until very smooth and creamy, 1 to 2 minutes. Transfer to a bowl and fold in the lemon zest and juice. Serve immediately, or cover and refrigerate for up to 1 week.

To prepare the marinated olives, in a dry, sterilized lidded jar large enough for the olives to be covered by the oil, pour in the olive oil, then add the lemon zest and juice, garlic, parsley and green onions and stir to combine. Add the olives and stir again. Seal with the lid and let marinate for 1 hour. The olives can be refrigerated for up to 5 days.

To prepare the hot honey, in a small saucepan over medium heat, combine the honey, red pepper flakes and vinegar and simmer, stirring occasionally, for about 3 minutes. Remove from the heat and let the mixture stand for 10 minutes to infuse the flavors. Stir in the hot sauce and salt, then strain through a fine-mesh sieve into a dry, sterilized lidded jar. Let the hot honey cool completely, then seal with the lid and store at room temperature for up to 2 months. You will need 1/4 cup (3 oz./90 g) of the hot honey for this recipe.

To prepare the fried capers and almonds, set a fine-mesh sieve over a heatproof bowl with a pouring spout or a large glass measuring cup. Line a baking sheet or a plate with paper towels.

In a small fry pan over medium-high heat, warm the avocado oil. When it starts to shimmer, add the capers and immediately cover the pan with a lid. Fry, gently shaking the pan occasionally, until the edges of the capers just start to brown, 2 to 3 minutes. Pour the capers and oil into the sieve. Drain the capers well, then transfer them to the prepared baking sheet and spread in a single layer. Pour the oil back into the fry pan and set the sieve over the bowl again.

Set the pan over medium heat and warm the oil. Add the almonds and fry, stirring occasionally, just until they turn golden brown, about 2 minutes. Pour the almonds and oil into the sieve. Drain the almonds well, then transfer them to the prepared baking sheet and spread in a single layer. Let cool for a few minutes.

To assemble, transfer the ricotta to a large, shallow bowl and spread evenly. Top with the marinated olives and scatter with the fried capers and almonds. Drizzle with the 1/4 cup (3 oz./90 g) hot honey and sprinkle with the parsley and green onions. Add a few grindings of black pepper and serve immediately with crackers or crudités. Serves 4 to 6.

Williams Sonoma Test Kitchen