Whipped Ricotta and Onion Spread with Prosciutto

Cook Time 1 hour

Servings 4


2 brown onions, finely sliced

3 sprigs thyme

20g butter

Salt and pepper

200g ricotta

4 tbs. sour cream

40g Parmesan, finely grated

Zest of 1 whole lemon and juice of ½ lemon

1 tsp. 4 spice (even amounts of clove, nutmeg, white pepper and cinnamon)

6 slices of prosciutto, paper thin

6 radish, cut in quarters


Melt the butter in a large pan. Add the onions and pick the tips of the thyme leaves and scatter throuh. Season with salt and cook on a low heat for 45 minutes, covered. Stir regularly until the onions are very soft and translucent, then cool before using.

In a food processor whip the onions, ricotta, sour cream, Parmesan, lemon zest and juice, spice and salt until smooth. Check seasoning and add salt and extra lemon juice to taste.

Smear the dip in a medium shallow platter and place radish on top. Present on a large board, with thin crackers and prosciutto.


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