11/03/2026
Every great Thanksgiving begins with a phenomenal appetizer, and our November Cooking with Pam series starts right here. 🙌
This whipped ricotta and mascarpone is light and creamy, finished with honey infused with red pepper for just enough heat. 🌶️ ✨
You’ll need 15 ounces of ricotta cheese, 3 tablespoons of mascarpone cheese, 1 tablespoon of olive oil, lemon zest, and 1/4 teaspoon of flaky sea salt.
Whip the ricotta, mascarpone, olive oil, lemon zest, and salt together with a mixer. Spoon the mixture into a bowl and refrigerate it for about an hour. Once it has chilled, spread fig preserves over the top and sprinkle on crushed pistachios. Drizzle the honey with red pepper over everything and finish with a little flaky sea salt to keep things interesting.
Stay tuned for episode 2!