So little did I know when I accepted this job in Florida that I have moved to the homeland of one of the fanciest honey flavors in the world: Tupelo honey. Heck, little did I know when I accepted this job in Florida that honey has different flavors.
Tupelo honey is made from the nectar of the White Gum Tupelo tree, which only grows in swamplands in the Florida Panhandle and a wetland in Georgia. The blooms last for about two week in April, and the bees love them. Love them. You can read more about it in this article I wrote for work.
Anyways, I heard so much about this honey, that I had to go buy a bottle (see the “research” at the end of the article, totally self-serving). Note: It is that good.
But honey isn’t something I use a lot and this is FANCY honey, so Eryn and I are coming up with some equally fancy recipes or at least modifying the recipes found here at Savannah Bee Company (basically the queen bee company of the honey world.
So here you have it, our first fancy recipe.
For these you will need:
- 1 baguette
- Ricotta cheese
- A little butter
- Pomegranate seeds
- Tupelo honey
This is not an exact science. Basically, cut the baguette to a manageable size and brush a little bit of butter on (you could also substitute with olive oil), add Rosemary to taste and then add a dollop of Ricotta cheese. Toast it until the edges of the bread brown.
Once you take it out of the over, sprinkle on the pomegranate seeds and then drizzly on the honey.
From there, it is just about snacking away.
Hope you like them and that you get a chance to try some Tupelo Honey one day.