Ricotta spread with herbs and lemon
I’ve been mad about ricotta for years — on toast drizzled with honey for breakfast, spread on sandwiches for lunch and there’s so many dinners and desserts that wouldn’t exist without it. I also serve ricotta with bread when we are having drinks. It’s one of the healthier snack options and you can use any herbs you have to hand — dill, mint, thyme, parsley, basil…
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|2 cups||Ricotta cheese, fresh|
|½ cup||Fresh herbs, chopped|
|1 to drizzle||Extra virgin olive oil|
Fold the lemon zest and herbs through the ricotta and season with freshly ground black pepper and plenty of flaky sea salt. Drizzle with oilive oil and serve with crusty bread.