Make Ahead

Simple HerbedĀ Ricotta

March 13, 2011
2 Ratings
  • Serves 3
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

What You'll Need
  • The bread
  • 1 baguette or stecca, sliced
  • great olive oil
  • The spread
  • 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
  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.

See what other Food52ers are saying.

  • hardlikearmour
  • Sagegreen

2 Reviews

hardlikearmour March 14, 2011
Love that you did a savory crepe. Food52 is going to force me to get chestnut flour!
Sagegreen March 14, 2011
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!