I’m currently having a love affair with full fat ricotta cheese.
It has to be a full fat thing, because I’ve had ricotta before, but none as delicious as this. It’s just the regular whole milk ricotta from Trader Joe’s. Nothing fancy. Usually, I buy part-skim, but this time all I could find was full fat.
That was the best thing that could have happened.
Now I’m obsessed with ricotta. I want to put it on everything. In fact, I have been putting it on everything lately, but this is my favorite combination:
Tomato and Ricotta Salad
2 tomatoes, sliced
2 tbsp (or more) ricotta cheese
2 tsp Chipotle Olive Oil*
1 wedge lemon
salt/pepper to taste
Slice tomatoes, top with ricotta, then sprinkle with salt and pepper. Drizzle with chipotle olive oil and finish with a squirt of lemon juice.
Serve and enjoy!
*I got my olive oil from Antica Olive Oil. If you don’t have Chipotle Olive oil on hand, I would recommend extra virgin olive oil with some crushed red pepper flakes or chipotle powder. If you’re not a fan of heat, your favorite olive oil will work.
I loved everything about this. I had it for dinner this past Friday (before a fun flamenco show), then again on Saturday night and then for lunch on Sunday. What can I say? I know what I like!
I’m definitely making this for my next gathering. It’s easy, fresh, delicious and super easy to scale up or down depending on how many guests you have. It also goes great on bread if you’re looking for finger foods!
What’s your favorite way to eat ricotta? After this Lemon Ricotta Cake, this tomato/ricotta combo might my favorite!