Sunday, May 16, 2010

Homemade Ricotta: caprese salad with a twist


So I have this luscious bowl of homemade ricotta cheese sitting in my fridge, waiting to be lassoed by inspiration into something unforgettable. This was the first take—with perfectly ripe cherry tomatoes, fresh basil, a little olive oil, sea salt and black pepper. Besides being utterly delicious, it was nice to not have to slice the mozzarella and layer all the bits into an aesthetic masterpiece. Go ahead, call me lazy. Or call me an iconoclast for this deconstructed version of a classic. Since eating this, I've also enjoyed the cheese spread on a warm corn muffin, with fruit, and, once again, ON A SPOON AND STRAIGHT INTO MY MOUTH.

No comments:

Post a Comment