Make Ahead

My favoriteĀ ricotta

March 16, 2011
Author Notes

This works best with fresh homemade ricotta, but a really good store bought version will work too. —fiveandspice

  • Serves 1
  • fresh, really good ricotta
  • 1 spoon
In This Recipe
  1. I think you can figure it out. (Add a drizzle of olive oil and pinch of sea salt if you wish.)

See Reviews

See what other Food52ers are saying.

  • boulangere
  • drbabs
  • mrslarkin
  • Sadassa_Ulna
  • healthierkitchen
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.