I just love the creamy texture of fresh, homemade ricotta and I also love that it is so, so easy to make. I think I may have gone on and on about it here. I always have whole milk on hand but sometimes I can’t get through it all before the expiration date so I make cheese – what’s the saying, waste not, want not. I’m not entirely sure what that means but it sounded appropriate, right?!
I digress – so, the ricotta, yes, the ricotta is taken to the next level with fresh herbs and garlic, perfect as a spread but also can be added to lasagna or stuff it inside a prosciutto wrapped chicken breast. Please, please, please try making ricotta (my recipe can be found here)- you’ll feel like a superstar and you may never go back to buying that stuff you find at the market.
much love!
jess
- 2 cups fresh ricotta
- ¼ cup parsley, roughly chopped
- 3 tablespoons scallions, sliced
- 2 garlic cloves, minced
- 2 teaspoons dill
- zest of ½ of a lemon
- juice of ½ of a lemon
- salt & pepper
- extra virgin olive oil
- Crackers, crostini or pita for serving
- In a medium bowl, add the well drained fresh ricotta, parsley, scallions, garlic and dill and mix using a fork or pastry blender until well combined. Fold in lemon zest and juice. Salt and pepper to taste.
- Transfer to a serving jar or bowl and drizzle olive oil over the top. Serve with crackers, crostini or pita.
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