Eatwell gave us a big bunch of mint on Friday, so between that and my successful cheesemaking experiement, I knew I had to try this spread.
It’s really good. It’s fresh and light and tastes like spring. And, even if you make your own ricotta, it’s still really easy. I don’t think you’d want to make this with grocery store ricotta. If you have a good cheese counter or a Whole Foods or some place that carries fresh ricotta, go with that if you don’t want to make your own.
The recipe comes from the April 2008 Gourmet.
1/2 garlic clove
1 1/2 cups whole-milk ricotta
1/4 cup finely chopped mint
1 tablespoon extra-virgin olive oil
Flaky sea salt to taste
Finely mince the garlic clove and, using a fork, mash it with a tiny pinch of salt. Mix all the ingredients together, adding additional salt if needed.
I ate it for lunch on fresh sourdough bread. Yum.