Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, September 20, 2011

Ricotta with Basil

I had twenty minutes last night to come up with an appetizer for a potluck board meeting and pulled this one off with five minutes to spare.  In a bowl I mixed together a pint of my favorite locally made ricotta, a large handful of freshly chopped basil, and more extra virgin olive oil and kosher salt than you think you will need.  Keep tasting as it’s hard to remove the salt once you’ve crossed the line, but the salty crunch is what makes it really good.  I served it up with a sliced baguette.  It’s also nice to drizzle some additional olive oil over the top just before serving.

No comments:

Post a Comment