Simple herbed ricotta

The bread

• 1 baguette or stecca, sliced
• great olive oil

The spread

• 3/4 cups 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

1. In a medium bowl whisk 3/4 cup of the ricotta; mix in evenly the seasonings and herbs.
2. Brush olive oil on the baguette slices lightly and toast.
3. Spread a small mound of ricotta on each toasted baguette slice. Serve with a glass of white wine.