Since we've settled into the house I'm back to my farmer's market visits on Saturday mornings. After shopping, I spend a couple hours playing with all my goods. It is some of my favorite kitchen creative time of the week. After swapping out flowers, I made these ricotta cherry tartines drizzled with dark chocolate balsamic, basil, fresh ground pepper and granulated honey. Yes, I know, granulated honey. I have some random & obscure ingredients, most of which have found their way into my kitchen as gifts (and I love it). You certainly don't need granulated honey, but it's a fun touch and if you're looking for it, @amazon can help you out. The dark chocolate balsamic was also a gift. You can find it at @seasonsoliveoil I love it alone with a good bread, generally enjoyed while I'm cooking 😉 but it's lovely when it finds its way into dishes too.
Raw honey. We love the texture of granulated honey. It's a seal authenticity. All raw honey will granulate over time. Some faster than others. The Chinese Tallow is on the faster end of the honey granulation spectrum.