Tuesday, August 4, 2015

Tuesday at the Table

Earlier in the summer, I posted about a family visit to a restaurant named the table, where we had the quite-new-to-us combo of ricotta and olive oil served with fresh crusty bread. Ever since, I've wanted to try my own version, and with the summer herbs finally plentiful, I did!

Garlic Ricotta and Herb Spread
- 1 cup ricotta cheese
- 2 cloves garlic, pressed
- 2 Tb. finely chopped fresh herbs - thyme, oregano, flat leaf parsley; a random proportion of each is fine or another mix of herbs would be welcome
- generous grating of fresh ground pepper
- a couple of pinches of salt - I like Maldon flaked salt + extra for sprinkling
- extra-virgin olive oil

Gently combine all ingredients except olive oil. Scoop ricotta mixture into individual-sized bowls or larger ones for a group. Pour olive oil over the scooped cheese. Sprinkle with a bit more flaked salt. Serve with crusty bread.
Soooo simple. And soooo good. 


  1. I've been hoping you'd post this and I have ricotta waiting in the fridge! Yum! and thanks :-)

  2. sounds delicious! On gluten free bread for me of course.... but why not? thanks Debbie

  3. Ah! I have a bunch of herbs that I was trying to figure out what to do with. Now I can eat herb ricotta and or butter till I burst. :)