• 2 pounds sheep ricotta
• 5 ounces honey
• 1 tablespoon fresh rue, finely chopped
• 2 teaspoons fresh garlic greens, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh cumin leaves, finely chopped
• 1 tablespoon fresh parsley finely chopped

Pass the sheep ricotta through a sieve into a bowl, using a pastry scraper to force the cheese through the holes. Add the honey and chopped herbs and use a spatula to mix well. Mound into a volcano shape on an attractive serving platter. Serve with bread or crackers.

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