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Ricotta Starter

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  • cup of chopped SAFARI Pecans
  • cup of chopped SAFARI Cranberries
  • jar of MOIR'S ginger preserve finely chopped
  • 100 g Mascarpone
  • 400 g Ricotta
  • 1 to 2 Tablespoons honey and extra for drizzling


  1. Mix together the chopped ginger, pecans and cranberries
  2. Lightly mix the mascarpone and ricotta in a bowl
  3. Add the chopped ingredients and honey
  4. Serve the mixture in small bowls and drizzle extra honey over before serving
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