1. In a small saucepan over low heat, warm honey with red pepper flakes for 3-4 minutes, stirring occasionally. Remove from heat and stir in 1 tablespoon olive oil and sea salt. Let steep while preparing ricotta.

2. If ricotta is watery, drain in a fine-mesh strainer lined with cheesecloth for 30 minutes. Bring ricotta to room temperature.

3. Whip ricotta with a fork or food processor for 15-20 seconds until light and airy.

4. Spread whipped ricotta in a shallow serving bowl, creating peaks and valleys with the back of a spoon.

5. Drizzle warm hot honey generously over the ricotta.

6. Finish with remaining olive oil, black pepper, flaky sea salt, fresh herbs, and lemon zest if using.

7. Let rest for 5 minutes before serving with crostini or crackers.