Whipped Ricotta with Crunchy Maple Dates & Walnuts

Servings: 8

• 20 oz. Ricotta, this doesn't need to be exact!
• 1/4 cup Heavy Cream
• 1/2 cup Whole Milk
• 1 tbsp. Maple Syrup
• Salt & Black Pepper, to taste
• 1/3 cup Maple Syrup
• 1 cup Medjool Dates, pitted and chopped
• 1/4 cup Walnuts, roughly chopped
• 1 tbsp. Fresh Rosemary, chopped

1. Preheat oven to 400F. Line a rimmed baking pan with parchment paper.
2. Add the chopped dates, walnuts and rosemary to the prepared pan. Drizzle the 1/3 cup maple syrup on top and toss until well coated.
3. Bake for 8-10 minutes, until the maple syrup is bubbly and has caramelized. Let cool.
4. Add the ricotta, heavy cream, 1 tablespoon maple syrup to a high speed blender. Pulse until smooth. Add the whole milk 1/4 cup at a time, until smooth and creamy. Some ricottas are naturally thicker, so this will depend on the brand you use.
5. Season with salt and black pepper to taste.
6. Spoon the whipped ricotta into a serving dish. Top with caramelized dates and walnuts.
7. Optional: top with fresh herbs and a small drizzle of olive oil. Enjoy!