Four ways to switch it up:
- Low-fat ricotta
Omit cream. Ricotta will be less smooth. - Olive oil ricotta
Stir in 1 tbsp extra-virgin olive oil along with cream. - Herbed ricotta
Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream. - Lemon ricotta
Stir in 1 tbsp lemon zest along with cream.
Four ways to use it:
(Photo by Angus Fergusson; Food styling by David Grenier; Prop styling by Catherine Doherty)
- Roasted-tomato crostini
Easy hors d’oeuvres become a gourmet treat with homemade ricotta. Get this recipe here. - Ricotta dumplings
Serve with any simple tomato sauce. Get this recipe here. - Creamy olive and herb pasta
Toss cooked bow tie pasta with herbed ricotta chopped sun-dried tomatoes. Get this recipe here. - Honey-berry tartlets
Sweeten lemon ricotta with a little honey, then spoon into baked tart shells. Get this recipe here.
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