Yesterday my dad did the fresh ricotta cheese. I wasn’t there, so I missed the proceedings. Waiting to document and describe the proceeding next time, in the meantime, I tasted the final result (divine!). I prepared an simple and lightweight appetizer with ricotta.

I took those made in the smaller molds placing them on a flat bottom, with Gaeta olives (strictly manufactured by us and to which I will devote a post) and fresh basil. Have you ever tried to eat together in one bite, those three ingredients? Delicious!

With the larger ones, flavored with herbs, I made croutons that you can also do with the classic ricotta cheese.

Recipe: Appetizer – Snack
Cuisine: Italian
Serving: 2 people
• 1 fresh ricotta (250 gr)
• 4 slices of italian bread
• olive oil, q.s.
• Pepper q.s.
• thyme
• mint  

Cut the slices of bread in half and toast it on the stove or in the oven.
Mix the ricotta with a fork, along with a little olive oil and a pinch of salt. Spread it on the bread slices and sprinkle with chopped fresh thyme and mint.

Try also to dress the ricotta with lemon juice, olive oil, pepper and add a little herbs. Otherwise, knead the ricotta alone, spread it on bread, and before putting the fresh thyme, pour some honey.