I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your own (what I usually do) or buy it from a reputable source. Here, I processed the freshly made ricotta in a food processor to make it smooth and silky, added some lime zest and juice, a bit of sugar, drop of vanilla, pinch of salt. I topped the ricotta with thinly sliced pineapple and banana, brushed with a little bit of melted butter, sprinkled with raw sugar, and caramelized the last with a torch. Simple, indeed, but yet, it makes quite a delicious dessert.

Serves 4


  • 1 lb fresh whole fat ricotta cheese (I personally don’t favor a low fat variety, but if you count calories – go with a low fat cheese instead)
  • 2 tbsp confectioners’ sugar, sifted (or to taste)
  • Zest of 1 lime
  • Juice of 1 lime (about 2 tbsp)
  • ¼ tsp pure vanilla extract
  • 1/8 tsp salt
  • About ½ small pineapple, peeled, cored, thinly sliced
  • About 2 bananas, peeled, thinly sliced
  • About 1 tbsp unsalted butter, melted
  • About ¼ cup raw sugar (I used Turbinado)


Lightly spray with oil four 4-inch shallow baking dishes. Set aside.

In the bowl of a food processor, combine the ricotta, sugar, zest, juice, vanilla extract, and salt. Process until smooth. Divide the mixture between the prepared baking dishes and top with the sliced fruits. Brush the fruits lightly with the melted butter and sprinkle about 1 tbsp of the raw sugar over the top of each dessert. Caramelize with a blowtorch, following carefully the manufacturer’s instruction. I don’t like to broil; a quick blowtorching doesn’t heat the ricotta yet provides a nice contrast between hot and crackly sugar crust and cool smooth cheese. Decorate with some additional lime zest if you wish and serve immediately.