Over the weekend I made a batch of the thick, creamy, rich cheese and was shocked by the recipe's simplicity. All you have to do is bring milk, cream, and salt to a boil, add some vinegar, and strain the mixture. It was so uncomplicated that in the future I'm going to make ricotta instead of buying it. Serve on crostini for an effortless appetizer or use in a recipe like pizza or lasagna. Learn the method now.
The cherries are getting better by the week, and I can't help but pick up some at the farmers market. Recently, I transformed a frozen pizza dough into a slightly-sweet-and-savory focaccia pizza that's topped with creamy ricotta and pitted cherries. I purchased fresh ricotta from my local grocer, but one could easily whip up your own! Next time, I'll make the focaccia with less sugar and more rosemary; the herb was a wonderful contrast to the sweetness of the ricotta and cherries. Trust me: cherry pizza pie? Now, that's amore! Get the recipe.
Who doesn't love a savory tart? For an afternoon brunch, I rolled up my sleeves to make a mouth-watering puff pastry tart topped with ricotta cheese, caramelized onions, and homemade olive tapenade. The anchovies are initially pungent, but once they reduce and caramelize with the onions, their flavor mellows immensely.
If you're serving vegetarians, leave out the anchovies and salt the onions a little more heavily. The creamy ricotta cheese complements the crunchy crust and salty toppings. This tart is easily prepared ahead of time and then thrown in the oven to bake just before serving. Don't bother ordering a pizza; just make a savory tart at home. Keep reading for the recipe.
Thankfully, I found a Martha Stewart recipe that calls for lowfat ricotta cheese and cannellini beans. The warm appetizer is definitely a little thicker than a regular spinach dip, but it's packed with delicious flavor. If you want to celebrate the holidays with a tasty yet healthy spinach dip, keep reading.