If you have a party coming up, this is about as easy as appetizers get. Spice up some already-pretty-darn delicious ricotta and serve with homemade crostini (which if you can slice bread, you can make). The ricotta is also yummy as an alternative to ranch dip for veggies.
If you have leftover ricotta, try it on toast or a bagel for breakfast, mix into pasta with herbs and parmesan, dot on top of a pizza, or use in a grilled cheese with some fig jam.
Lemon Ricotta
In a small bowl, stir together 1 cup ricotta, the zest of one lemon, ¼ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon pepper, and a pinch of red pepper flakes.
To go the extra mile, spoon the ricotta in a cute serving vessel, drizzle with olive oil and sprinkle with a little more pepper and a few more red pepper flakes.
Crostini
Preheat oven to 400.
Cut a baguette on the bias into medium-thick slices.
Lay on a baking sheet and brush each piece with olive oil. Sprinkle with sea salt. Bake until crunchy but still a little soft, about 8-10 minutes.
This looks amazing!! I'll have to try it!
ReplyDeleteThanks! It's literally the easiest thing ever.
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