Simple herbed ricotta

By • March 13, 2011 • 2 Comments



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

Serves 3

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.
Jump to Comments (2)

Tags: Easy

Comments (2) Questions (0)

Default-small
Default-small
Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love that you did a savory crepe. Food52 is going to force me to get chestnut flour!

Dsc_0675-x2a

over 3 years ago Sagegreen

Well they tasted delicious, but the crepes would not roll as smoothly as I would like and I am afraid I won't have any more time to keep troubleshooting, so a simple shift will prevail for now!