Crema di Ricotta

• 3 ounces mild, creamy goats milk cheese such as banon, montrachet, or boucheron from France, caprini from Italy, or any one of the American-made beauties from Napa Valley, Sonoma County, Wisconsin, Maine, New York, or Vermont
• 6 ounces very fresh, whole-milk ricotta
• 6 ounces mascarpone
• Dark honey (buckwheat, chestnut, etc.)
• OR
• Marmellata di limone (page 99)

1. Whip the 3 cheeses together to a light, smooth cream in the work bowl of a food processor fitted with a steel blade.
2. Turn the blended cheese out into a crock or a serving bowl, cover it tightly with plastic wrap, and hold it in the refrigerator until 1 hour before presentation.
3. Permit the cheese to warm to room temperature and serve it with a pitcher of warmed honey or the marmellata di limone and a basket of oven-toasted bread.
4. One mantles the warm, crunchy bread with the cheese, threading it with the honey or dragging it through a tiny plot of the marmellata on his plate, wondering why one might end a civilized supper with any other thing.

milk cheese, very fresh, mascarpone, honey, or, limone

Taken from www.epicurious.com/recipes/food/views/crema-di-ricotta-391144 (may not work)