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About the Recipe: This is a simple recipe that lends itself to mixing and matching the herbs and citrus you have on hand. It is handy to keep in the refrigerator to serve with fresh vegetables like tomatoes and roasted peppers as a salad, over pasta, spread, or quick snack.
Note from Dorie Greenspan about Recipe: I started making it years ago and I’ve probably never made it the same way twice. It’s a mix of ricotta, chopped herbs, freshly grated lemon zest, olive oil, and plenty of salt and pepper.
To Serve: Serve as a spread for sandwiches, tartines, or appetizers with grilled Italian or baguette bread slices; serve with fresh minced vegetables that can be sprinkled with a touch of flavored vinegars as desired.
Yield: about 2 cups
Storing: It’s best the day it’s made; but will keep for about 2 days if tightly covered in the refrigerator. Stir before serving.
pdf for Copy of Recipe – Ricotta Spoonable – Add-On
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