When a dish is simple enough for a fast weekday breakfast, yet still fancy enough to serve to your best company, you know it's a keeper. We make this dish on contemplative winter mornings with dried fruit, when we just want to sit and slowly savor each moment.
But it's also fantastic in the height of summer with the best fresh fruit, hurriedly gobbled as we run out the door to the beach. As soon as rhubarb comes in, there will be homemade compotes with ricotta. And in the fall, stewed spicy apples with raisins will contrast the coolness of the ricotta, melting together in one creamy bite.
With such a simple dish, it's important to use the best ingredients. Consider making your own ricotta, or getting a high-quality whole milk creamy version.
So at your next brunch, set out a few loaves of nice bread and some muffins, big generous bowls of ricotta, honey, and fruits. Then sit back and wait for the happy silence of dipping spoons.