Herbed Ricotta Spread

We had a small dinner party recently, and I thought this spread would be a beautiful appetizer for showcasing some of the fresh herbs that are really starting to take off in our garden. It was also a perfect match for the warmer weather we've been having - light and fresh, yet luscious. Because I was pressed for a time, I used a container of store-bought part skim ricotta, but making my own (click here) would have been even better. To keep it delicate, use part skim ricotta. For a slightly heavier spread, go with whole milk ricotta.

                    15 oz. ricotta cheese (1 container if using store-bought)
                    5 tsp. chopped fresh oregano (I used Greek)
                    5 tsp. snipped fresh chives
                    4 tsp. minced fresh parsley
                    1 small clove garlic, finely minced
                    sea salt to taste

                    sliced rustic country bread to serve

Combine all ingredients in a bowl and refrigerate for at least an hour before serving. Serve with fresh, warm bread.

 

Basil Oil

Sometimes a simple, everyday ingredient can use a fresh makeover. (Can't we all now and then?) The simple infusion of basil and olive oil makes crusty bread with goat cheese all the more special. Use this oil for salad dressings, pasta dishes, or any other place you can think of to drizzle it. I think I might become obsessed with fresh herb oils - oregano, rosemary...I'm already plotting my next concoction.

                   1 1/4 cups olive oil
                   1 cup basil leaves
                   2 cups basil leaves, extra, blanched and drained
                   1/4 olive oil, extra

Place the 1 cup of basil and the 1 1/4 cup olive oil in a medium skillet over low heat and cook until the oil is just warm, about 5 minutes. Set aside for 15 minutes and strain.

Pulse the extra basil and olive oil in a mini food processor to form a paste. Stir the paste through the basil oil.

Will keep for about a week in the fridge.