Mastronardi Estate Winery 2019 Pinot Noir with Apple Ricotta Cheese Dip.

❄️It’s beginning to look a lot like…🍷Mastronardi Pinot Noir this stay safe @home holiday season🎄

Mastronardi Estate Winery 2019 Pinot Noir VQA

A medium bodied Pinot Noir that is elegant and fruit forward, this vintage offers a noticeable cherry and red berry flavours with just a touch of spice and oak. This wine is a delightful addition to meals of meaty lasagna, mushroom risotto and veal dishes.

Apple Ricotta Dip

Essex County Wineries & Breweries
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Cuisine Italian
Servings 4 people


  • 1 cup 35% cream
  • 8 cup whole milk
  • ½ tsp salt and cracked pepper each to taste
  • 2 tbsp white vinegar
  • 2 tbsp lemon juice fresh (squeezed)
  • 2 whole apples or pears, sliced very thin
  • 1 tsp olive oil we used Dressed by an olive butter
  • 2 tbsp raw honey


  • Bring cream and milk to an "almost boil" over med/low heat stirring often so it doesn't burn. You can use goat milk in lieu of whole milk but you still need the cream.
  • Once it comes to an almost boil, turn to low heat and add white vinegar and lemon juice. This will curdle the milk.
  • Keep on heat for another 2 mins and then remove from heat source and let sit off the heat source for 15 mins.
  • Strain either with a slotted spoon (leftover mixture/watery substance is called whey and can but used for pastas or tossed). Add the curds to a tightly meshed colander or use cheese cloth to line the bigger hole style colander. The curds need to sit anywhere from 5-20 minutes … draining. 5 mins is sufficient for creamier spread
  • Fry apple or pears, sliced very thin, in butter oil until brown and soft. Add cracked pepper to the pan.
  • Line a pie dish with the cooked pear/apple and add more cracked pepper and drizzle with honey.
  • Add the ricotta in the middle. Add sea salt to the ricotta stirring carefully to taste.
Keyword Apple, Cheese, Ricotta