Grilled thin turkey breast paillards are good with a lot of things, but sweet and hot whipped ricotta might be one of the best.

Whipping ricotta cheese to a lighter, creamier texture makes an excellent sauce for thin grilled turkey cutlets (known as paillards). This is especially so when some heat and sweetness are incorporated from fresh jalapeños and a drizzle of honey. It's very simple and quick to make - simply blend the ricotta and other ingredients up in a food processor and refrigerate.

Use the 90% method on grilling the turkey: cook it on one side, rotating once or twice, to achieve a nice char on one side while visually cooking the turkey about 90% of the way. Once the cooked, white part of the turkey is almost complete, flip the turkey over and cook it for a few seconds on the other side. This ensures it does not overcook the thin slice of turkey while you get all the caramelized benefits from the smoky grill.

Combined with a vegetable tian and some crisp roasted potatoes (also great with the whipped ricotta), this is summer at its purest: peppers, tomatoes, zucchini, basil, garlic and onions.

Serves 4

3 tbsp olive oil

2 cloves garlic, minced or grated

20 ounces thinly sliced or pounded turkey breast

salt and pepper

2 tsbp butter, softened

To serve

1 small lemon or lime

Roasted potatoes

Jalapeño-Honey Whipped Ricotta (recipe below)

Mix together the olive oil and garlic, then divide this between a small bowl and a container or plastic bag big enough to hold the turkey.

Season the turkey with salt and pepper, then add it to the half marinade.

Combine the softened butter with the olive oil and garlic in the small bowl and set aside at room temperature.

Preheat a grill to high heat, or burn down some wood or coals for a very hot fire. Grill the turkey on one side, rotating it once or twice, until it is 90% cooked on that side and just showing a trace of pink on top. Flip the turkey and cook for a few second to finish cooking the top side, then immediately remove it to a platter and spoon the butter and olive oil mixture over it. 

Serve with roasted potatoes, a vegetable tian and whipped ricotta.

Jalapeno-Honey Whipped Ricotta

8 ounces whole milk ricotta cheese

1 jalapeño, seeded and chopped

2 tbsp honey

1/2 tsp Kosher salt

1 tbsp olive oil

black pepper to taste

Combine the ricotta, jalapeño, honey and salt in a food processor and blend for 1 minute. Add the olive oil and pepper and blend for another minute, or until light and smooth. Refrigerate until ready to use.