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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
baguette or stecca, sliced
great olive oil
cup fresh ricotta
teaspoon sea salt
teaspoon fresh milled white peppercorns
teaspoon finely minced fresh rosemary leaves
tablespoons finely chopped flat leaf parsely
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