Seek out sheep’s milk basket ricotta (such as Bellwether Farms Basket Ricotta) for this recipe, or use burrata. The extra lusciousness makes the perfect partner for chamomile-infused apricots and honey.
Ingredients
- 1 tea bag chamomile tea
- ½ cup (~3½ ounces) dried apricots
- 12 oz fresh sheep’s milk ricotta or burrata
- 2 Tbsp honey
- 2 Tbsp coarsely chopped pistachios or almonds
- Crackers for serving
Directions
Boil 1 cup of water in a small saucepan, then turn off the heat and add the tea bag; cover and let steep for 5 minutes. Meanwhile, rinse the dried apricots and dice them into ½” pieces. After 5 minutes of steeping, carefully squeeze the tea bag to extract maximum flavor before discarding. Put the apricot pieces into the saucepan with the tea, and simmer gently with the lid off for 10 minutes, or until fruit is soft and nicely infused with chamomile. Transfer the contents to the refrigerator to cool to room temperature before using.
Strain out the apricot pieces and pat dry with paper towels. Spread the cheese on a serving platter, in a layer about ¾” thick. Top with the rehydrated apricot pieces and nuts. Drizzle over the honey just before serving, with crackers of choice on the side.