This is a seriously simply appetizer recipe. Feel free to jazz it up by topping with a few sliced figs, olives, or (if you're feeling fancy) shaved truffles.
If you can't find sheep's milk ricotta, use the best cow's-milk ricotta you can find. In a dish this simple, good ingredients count; seek out local, fresh milk, too.
Recipe adapted from Urban Italian by Andrew Carmellini
- 2 cups ricotta (preferably sheep's milk)
- 1/2 cup whole milk
- 1 teaspoon table salt
- 1 teaspoon fleur de sel or coarse sea salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano, on the branch if possible
- 2 to 3 tablespoons extra virgin olive oil
- Toasted bread for serving
- Optional: figs, olives, or truffles for topping
Beat the ricotta and milk together until the mixture is light and fluffy in a stand mixer on medium speed or in a bowl with a whisk. Add the table salt and mix well.
Place mixture in serving bowl. Sprinkle with the fleur de sel, pepper, thyme, and oregano. Top with the olive oil, which will settle on and around the cheese. Serve with toasted bread, and top with sliced figs or olives (or shaved truffles.)