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More Brunch Recipes
Whipped Ricotta with Prosciutto and Chilli-Infused Honey
This whipped ricotta with prosciutto and chilli-infused honey is my go-to when I want something that looks impressive but takes minutes. The ricotta is whipped until light and creamy, then topped with salty prosciutto and a drizzle of spicy-sweet honey that brings everything together. It’s perfect for entertaining, last-minute drinks, or just when I want a little indulgence with a slice of sourdough. Easy, elegant, and utterly delicious.
Ingredients
- 250g ricotta
- 1 tsp extra virgin olive oil
- Juice of half a lemon
- Pinch of sea salt flakes
- 8 slices prosciutto
- Chilli-infused honey, to drizzle
- 4 thick slices sourdough, toasted
Instructions
- In a small food processor or bullet blender, combine the ricotta, olive oil, lemon juice and salt. Blitz until smooth, light and creamy about 30 seconds to 1 minute depending on your appliance. Scrape down the sides if needed to make sure it’s evenly whipped.
- Toast your sourdough until golden and crisp - either in a toaster or a pan over medium heat. Set aside.
- Spread the whipped ricotta generously across each slice of toast. Top with two slices of prosciutto per piece, draping them for texture. Finish with a generous drizzle of chilli-infused honey. Serve immediately.
Notes
- If you don’t have chilli-infused honey, you can quickly make your own by gently warming a few tablespoons of honey with a pinch of dried chilli flakes - let it sit and infuse before using.
- This recipe is best assembled fresh, but the whipped ricotta can be made a day ahead and stored in the fridge. Delicious as a brunch, light lunch or even a fancy canapé sliced into smaller pieces
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 399Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 2153mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 32g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Whipped Ricotta with Prosciutto and Chilli-Infused Honey Bruschetta
Brunch, Because Of Course
This Whipped Ricotta with Prosciutto and Chilli-Infused Honey recipe came about entirely by accident. I originally bought the ricotta for another recipe that never ended up happening – you know how I am and how easily I get distracted – Oops! So, it had been sitting in the fridge getting in the way ever since. Then yesterday, I went out for brunch with my bestie and ordered smashed avo toast with haloumi and confit tomatoes*. It was meant to come with chilli-infused honey drizzled over the top, but I asked them to leave it off, as I honestly didn’t think it’d work with the other ingredients. The avo toast was delicious, but what really stuck with me was the idea of combining that sweet, spicy honey with something creamy and salty at home. Good thing I had some chilli infused honey at home!
So today, inspired and a little bit peckish, I had a rummage through the fridge and found that tub of ricotta and some leftover prosciutto from earlier in the week. And just like that, this whipped ricotta brunch was born. It’s creamy, light, and perfectly balanced by the salty richness of the prosciutto and that warm kick from the chilli honey. It took barely any effort, and suddenly I had this little plate of brunch magic that felt fancier than anything I could have ordered.
It’s one of those recipes that almost wasn’t a recipe at all. Born of leftovers, brunch inspo, and a $10 loaf of Warburtons Tiger Loaf I found at Coles. I love food that just falls together with what’s already on hand, no fuss required. Whipped ricotta wasn’t the plan, but it ended up being exactly what I wanted – and I’ll absolutely be making it again.
*I also had a matcha latte, because I can not not order matcha when I see it. I also asked bestie if the cafes Iced Chocolates were American or Viennese style, and then lamented that I’d not had a Viennese Iced Chocolate since I was in Vienna. He groaned and rolled his eyes, and yes, I was embarrassed by my own words.
The Adelaide Markets
One of the many unexpected perks of my new job is how close I now am to the Adelaide Central Markets. I’ve left my brief stint HR behind and am working with a not-for-profit now – a change I didn’t realise I needed until I made it. The markets are now a part of my week , and walking through them feels like hitting reset. The produce here is unbelievable. It’s no wonder chefs like Maggie Beer, Adam Liaw, and Poh Ling Yeow call this place home – Adelaide truly is a city for people who love to eat.
Every visit brings something new to fall in love with. The other day I came across Crottin D’Antan, which immediately brought back memories of my birthday in Paris years ago. I’d had this stunning salad in a tiny cafe tucked off Promenade Roland-Lesaffre in Montmartre. It was leafy, fresh, and topped with crostini which nursed warm, toasted goat’s cheese. I’ve thought about that salad for years but never found the right cheese – until now. Yay! I haven’t recreated the dish yet (still need to find my reference photos*), but it’s happening soon.
It’s moments like that which remind me why I still love food. Why I still cook, even when it feels like a lot. Something as simple as finding the right cheese can unlock an entire memory. And sometimes, finding that one ingredient – like a tub of ricotta or a forgotten jar of chilli honey – is all it takes to bring the spark back. Cooking doesn’t have to be elaborate. It just needs to feel like you.
*I found them. They’re terrible. I haven’t a clue what else was in that salad, so may have to just post my tart recipe instead.
Reflecting on the Past Few Years
Now that I’m back in the kitchen properly again, I’ve been revisiting a lot of my old recipes. Not just to tweak the wording or update photos, but to genuinely reread my own stories and memories, and let me tell you, it’s been emotional. Each recipe feels like a time capsule of what I was going through since moving back to Australia. And it’s been rough. My career felt like a never ending cycle of contracts, each more chaotic than the last. But now I work for a not-for-profit, doing genuinely meaningful work that makes me proud. It’s the first time in years I’ve felt settled in that part of my life.
But oh, the chaos before that. Argh. I moved internationally, and my ex-husband refused to return any of my belongings or even split the money from the furniture he refused sell. I started from scratch with nothing but the clothes in my suitcase, a few books I’d sent ahead, and not much else. I lost my entire cookbook collection. Starting over at nearly 40 was no small feat, and that alone would’ve been enough. But then came the divorce. And the fresh start in Adelaide, which was beautiful, but came with its own grief. I lost a best friend to alcoholism, ended friendships that were deeply harmful, and made heartbreaking decisions – like rehoming my cat Rose, who had bonded with someone else and started to lash out at me.
I also found love. The kind that sneaks up on you and makes you laugh more than you ever thought possible. It was one of those rare, beautiful relationships where the connection was deep and mutual, but the timing was all wrong. We had to end things, and it broke me. He’s still in my life, my bestie, and I still cook for him regularly, because when someone you love asks for your food, you say yes. But having to let that go, on top of everything else, absolutely shredded me. That’s when I adopted Lulu. He didn’t make life easier – he’s chaotic and demanding and not the slightest bit helpful – but somehow he stitched a little part of me back together.
And then, of course, came the death of my father. That grief is still with me, though softened by time and love. The past three years have been some of the most difficult of my life. But here I am. Still standing. Still writing. Still cooking. Surrounded by love, embracing the joy I can find, and no longer taking a single moment for granted. There is resilience in the quiet act of making dinner, and there is hope in every bite of something comforting. Finally, there is strength in remembering where you’ve been, while knowing that better days are already here.
Ingredients Breakdown
At the heart of this dish is whipped ricotta – soft, mild, and endlessly adaptable. It provides the perfect base for bolder flavours to shine. Enter the chilli-infused honey, which adds a glossy, golden heat that balances sweet and spice in a way that feels both comforting and exciting. And it’s the kind of ingredient that transforms something simple into something worth remembering.
The prosciutto brings its signature saltiness and just the right amount of richness. Draped gently over the ricotta, it offers a savoury contrast to the honey’s sweetness. That balance is everything. Each bite offers creaminess, warmth, and a satisfying depth that makes this feel far more decadent than it really is.
Then there’s the bread. I recommend sourdough if you can, otherwise if you’re celiac like me, whatever good quality and tasty gluten-free bread you can find. Just remember, there’s no need to overthink or overbuild. These few ingredients, each given their moment, do all the heavy lifting on their own.
