1. Start by gently stirring the ricotta cheese in a medium bowl until it’s smooth and creamy. This step reminds me of kneading biscuit dough beside Mama Lu — slow and soothing, with just enough patience to get it just right.
2. Add the lemon zest, vanilla extract, ground cinnamon (if you’re using it), and a pinch of flaky sea salt to the ricotta. Stir gently to combine, letting those flavors mingle like old friends swapping secrets.
3. Fold in the chopped pistachios, saving a few for a final sprinkle on top. The crunch is what sets these bites apart — it’s like the satisfying crack of the skillet cornbread crust from my childhood.
4. Using a small spoon or a melon baller, portion out the mixture into bite-sized rounds onto a serving plate or parchment-lined tray. These don’t need to be perfect — rustic shapes carry more soul.
5. Drizzle each bite generously with honey. If you want to get fancy, warm the honey slightly so it flows like liquid gold over the creamy ricotta.
6. Sprinkle the reserved pistachios over the honey, and add a small mint leaf on top if you have it. The mint adds a fresh pop that cuts through the richness, much like a cool mountain breeze on a warm summer day.
7. Chill the bites in the refrigerator for at least 30 minutes before serving. This helps them firm up just enough to hold their shape but keeps that luscious creaminess inside.

One tip Mama Lu never needed to say out loud but always lived by: trust your instincts. If the mixture feels too loose, a little extra ricotta or a quick chill does the trick. And if your honey runs a little thin, don’t worry — it all comes together in the end.