Sweet & Savory Whipped Ricotta

1 (16 oz.) container whole milk ricotta con latte  

½ (8 oz.) container mascarpone cheese, at room temperature  

1 Tbsp. lemon zest  

1 Tbsp. fresh lemon juice 

1 Tbsp. Fresh Thyme honey 

½ tsp. Fresh Thyme fine sea salt, plus more to taste  

1. In a food processor, place ricotta and mascarpone cheeses, lemon zest and juice, honey, and ½ tsp. salt; cover and process until smooth. 
2. Transfer ricotta mixture to a serving bowl. Top with a sweet or savory topper, and serve with desired dippers. 

Spiced Pecan Topper: Preheat oven to 350°F. Line a small rimmed baking pan with parchment paper and lightly spray with cooking spray. In a medium bowl, stir together 1 cup pecan halves, 2 Tbsp. Fresh Thyme honey, ½ tsp. Fresh Thyme organic chili powder, and ¼ tsp. Fresh Thyme fine sea salt. In prepared baking pan, spread mixture in a single layer. Bake for 5 minutes. Stir; bake for 5 minutes more. Cool completely. Top whipped ricotta with 2 Tbsp. Mexican chili crisp nuts & seeds and spiced pecans. 

Roasted Grape Topper: Preheat oven to 400°F. Line a small rimmed baking pan with foil. Place 3 (3-oz.) red seedless grape bunches in prepared pan. In a small bowl, whisk together 1 tsp. Fresh Thyme extra virgin olive oil and 1 Tbsp. Fresh Thyme honey; brush grapes with honey mixture. Top with 2 Fresh Thyme organic thyme sprigs. Roast for 12 to 15 minutes or until skins just begin to shrivel and grapes release juices; cool slightly. Discard thyme sprigs. Top whipped ricotta with roasted grapes and grape juices. Garnish with more honey, thyme leaves, black pepper, and lemon zest, if desired. 

Each serving contains: 60 calories, 4.5 g fat, 3 g saturated fat, 0 g trans fat, 15 mg cholesterol, 80 mg sodium, 2 g carbohydrates, 0 g fiber, 2 g sugar, 3 g protein. Daily values: 0% vitamin D, 10% calcium, 0% iron, 0% potassium.