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Author Notes: I have decided to offer a very simple version of herbed fresh ricotta while I work further on my savory crepe recipe. So here is a switch. —Sagegreen
- 1 baguette or stecca, sliced
- great olive oil
- 3/4 cup fresh ricotta
- 1/8 teaspoon sea salt
- 1/4 teaspoon fresh milled white peppercorns
- 1/2 teaspoon finely minced fresh rosemary leaves
- 3 tablespoons finely chopped flat leaf parsely
- 1/8 teaspoon Meyer lemon zest
- In a medium bowl whisk 3/4 cup of the ricotta; mix in evenly the seasonings and herbs.
- Brush olive oil on the baguette slices lightly and toast.
- Spread a small mound of ricotta on each toasted baguette slice. Serve with a glass of white wine.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.