Suggestions: Mix with Fresh Pasta and Sauteed Eggplant Use as a spread with some fresh tomato Eat with cut up fruit as a desert OR try recipes below:
Crostini with Chive Scented-Ricotta 1 cups ricotta cheese 1 tbs olive oil Sea Salt and Ground Pepper to taste 3 tbs very finely chopped chives 10 slices baguette, ciabatta, or a nutty, dense, whole-wheat bread, toasted
In a small bowl, mix together the ricotta, oil, salt and pepper to taste and chives. Spread the cheese mixture evenly over the toast. If desired, sprinkle each slice with additional pepper and a few chive blossoms. Serve immediately.
Frutta e Ricotta Alla Romana from Unplugged Kitchen, Viana La Place
creamy ricotta ripe summer fruits, such as peaches, figs, plums, and apricots cocoa, finely ground espresso, ground cinnamon, and sugar
Wrap ricotta in several layers of cheesecloth and place in a colander to drain off excess moisture. Refrigerate until needed.
To serve, mound ricotta on a platter and place on the table. Spoon cocoa, espresso, cinnamon, and sugar in little piles around the ricotta, or offer in small dishes. Accompany with washed fruits arranged in a basket. Provide plates, knives, and forks. Each person selects a fruit and slices it, then takes a big spoonful of ricotta and flavors it to taste. The ricotta can either be spread on the sliced fruit or the fruit dipped into the ricotta. - Updated: March 14, 2005
