Whipped Ricotta with Italian Crisp

**Whipped Ricotta**: Add 2 cups of ricotta, 2 tbsp of heavy cream, 1/4 cup of mascarpone cheese, 2 tbsp of olive oil, 2 tsp of honey, and 1/4 tsp of salt to a food processor and blend until smooth. Serve right away or store in an airtight container in the fridge for up to 3 days.

**Italian Crisp**: In a saucepan, heat up 1 cup of olive oil over medium heat. To test if the olive oil is ready for frying, place a chopstick in the oil; if it starts to bubble, it’s ready. Add 1/4 cup of sliced garlic and stir. Continue to stir and fry for about 5-7 minutes, or until it’s golden brown and crispy. When you have a minute left, add in 1/4 cup of chopped sage. Turn off the heat and let it cool in the pan. Then, transfer to an airtight container and stir in 1 tbsp of flaky salt and 1 tbsp of chopped calabrian chili. Use right away or store at room temp for up to 2 days.