By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
468 cal · 15 min
Ricotta, Feta and Mint Layers with Honeyed Blood Oranges
Recipe GLPRd03639ec9e14f3
A elegant Mediterranean-inspired dessert featuring creamy layers of ricotta and salty feta cheese, bright fresh mint, and jewel-toned blood orange segments drizzled with honey. Light, refreshing, and naturally vegetarian.
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Ingredients
4 ounces ricotta cheese
4 ounces crumbled feta cheese
1 large bunch fresh mint leaves
2 tablespoons extra virgin olive oil
Sea salt to taste
4 tablespoons buckwheat honey
2 blood oranges, segmented and chopped
Directions
Set aside 6 whole mint leaves for garnish. Finely chop the remaining fresh mint from the bunch and set aside.
Press the reserved orange membranes to extract any remaining juice and set the juice aside.
In a small bowl, gently combine the ricotta cheese with half of the chopped mint. Season lightly with sea salt and set aside.
In another small bowl, combine the crumbled feta with the remaining chopped mint and a light pinch of sea salt.
Warm the honey gently and whisk it with the reserved orange juice to create a sweet citrus glaze.
Divide the ricotta mixture into three equal portions and layer it into the base of three serving glasses or bowls.
Top each ricotta layer with the feta-mint mixture, dividing evenly among the three servings.
Distribute the chopped blood orange segments over each serving, pressing gently to allow juices to mix with the cheeses.
Drizzle each serving with the honeyed citrus glaze and a light drizzle of olive oil.
Top each portion with two of the reserved whole mint leaves for garnish. Serve immediately or chill for up to 2 hours before serving.
Comments
Blood oranges are seasonal and temperamental in Charlotte—you'll find them reliably December through March at Harris Teeter or Kroger, but outside that window expect a specialty grocer trip or disappointing fruit. The ricotta and feta are standard, mint is year-round at any major chain, and the rest is pantry staple, so no weeknight supply-chain surprises once you have the oranges. At roughly $8–10 total for three servings, the cost sits at $2.75–$3.50 per plate, driven by the cheese and citrus; this lands comfortably mid-range for a no-cook dessert or brunch element. The stated 15 minutes is honest if you have blood oranges on hand and a zester or microplane—peel, segment, and layer, with minimal hands-on time. The dish does not reheat and is best served immediately, which suits a same-day meal but not make-ahead planning. It's elegant for two or three people, needs no stovetop skill or constant attention, and feels light enough to append to a heavier meal, though it's rich enough to stand alone.
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