• About 30 minutes before beginning to prepare the whipped ricotta, pour the ricotta into cheesecloth or fine strainer to drain extra liquid.
• Place the ricotta in a food processor with lemon zest and pulse until smooth. Alternatively, use a hand mixer with a whisk attachment or beaters and blend until smooth.
• In a separate bowl, stir together the lemon juice, mint, rosemary, basil, thyme, olive oil and sea salt. If your honey is very thick, heat slightly first to thin the consistency before adding to the herb mixture, stir to combine.
• Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired.
• Serve with grilled baguette slices, crackers, or sliced cucumbers.

Grilled Baguette

• To serve with grilled baguette slices, brush olive oil on each side of baguette slices and place on a grill pan over medium-high heat until lightly toasted on each side, sprinkle with salt.

Crostini

• Preheat the oven to 375°F. Spread the baguette slices on a baking sheet. Drizzle with olive oil lightly and toss to coat both sides and sprinkle with salt and pepper. Cook for 5-7 minutes, flipping halfway through until lightly toasted.