We Love Ricotta

Ricotta is an amazing cheese for several reasons not only for its starring role in lasagna. Don't get us wrong here, we are also fans of parmigiano reggiano (especially when spoken with a deep and somewhat phony Italian accent), goat cheese, and the all important mexican mix pre-shredded variety but still, with all the options, ricotta has some surprising and unexpected uses.

We recently had brunch at Vento where we sampled a duo of olive tapenade and ricotta spread served with a lovely crusty bread. Dipping into the ricotta, we thought, what is this magnificence? It turned out to be a surprisingly simple concoction of ricotta, olive oil, salt and pepper. We wouldn't want to dole out an exact recipe here, but note that if you apply each ingredient to taste, you can't really go wrong.

We've recently heard talk of using ricotta at breakfast time.


Simply composed of ricotta, a drizzle of honey and a sprinkling of either fresh or dried fruit the folks at the Kitchn suggest that this is "a dish simple enough for a fast weekday breakfast, yet still fancy enough to serve to your best company." We agree.