This recipe is so simple I never really thought of it as a “recipe”. If you can get your hands on some ricotta (whole milk of course) and a jar of apricot jam, you are in for such a treat!
This post may contain affiliate links which I may earn a small commission.
Honestly, I don’t recall where or how I got this recipe for ricotta with apricot jam. Maybe it was from a relative or just something we did one night experimenting around, who knows and really, who cares.
The point is that this little simple recipe makes for an easy Italian dessert for you, your family and friends. Use it for entertaining or just an easy quick snack that is refreshing.
If you’re looking for an organic brand, I don’t have one unfortunately. Ricotta is hard to make as organic because you cannot use ultra-pasteurized milk – which organic milk is.
Here’s the recipe!
Ciao Friend! I’d like to send you my FREE mini-digital cookbook featuring 5 Italian Holiday Cookies & Desserts. Plus, you’ll receive easy and delicious Italian recipes every week just for signing up!
If you want in please use this form. I’d love to start sharing my recipes with you!
Ricotta with Apricot Jam
Ingredients
- 1/2 Cup Ricotta (whole milk)
- 2 Tbsp Apricot Jam
Instructions
- Scoop out a serving size of ricotta into a serving size bowl
- Top with the apricot jam
- Serve immediately and enjoy!
Notes
- The measurements above are purely just for a starting point. Use as much or as little as you’d like.
- If you don’t have any apricot jam, feel free to use another jam such as peach jam.
I’ve been doing this with cottage cheese for years, but ricotta sounds delicious, too. If you want to keep it Italian, may I suggest Delallo apricot spread: https://www.delallo.com/delallo-apricot-spread/
Thanks for the tip! I have never tried it with cottage cheese but I will!
Liz