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Italian · Starter
Warm Ricotta with Olive Oil and Lemon
Ricotta spooned still warm from the pot into a bowl, dressed with good olive oil, fragrant lemon zest, flaky salt and pepper, and eaten on toast. Almost no work, and a lovely way to show off freshly made curds.
- YieldServes 4
- Hands-on8 min
- Total8 min
- Difficulty
Ingredients
- 250 gfresh ricotta, about 1 cup, just made and still warm
- 30 mlextra-virgin olive oil, 2 tablespoons, plus more to pass at the table
- 2 tsplemon zest, finely grated, from 1 lemon
- to tasteflaky sea salt, such as Maldon
- to tastefreshly ground black pepper
- 4 slicescountry bread, toasted, for servingoptional
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