I may have finally done it. I may have actually used TOO MUCH GARLIC!! But oh, it's just so good. This fresh Ricotta was made on Thursday from that morning's milk, flavored with sun-dried tomatoes, basil, lots of garlic and pine nuts. Made the old fashioned way, this is a cheese my grandfather suggested, like the ones he ate in Sicily when he was a boy.
This picture was taken just before I cut, bagged and labeled it, put it in David's cooler for Gresham and Milwaukie Farmers Markets this Saturday and Sunday, June 11 and 12. Come on down to the market for samples of this and our fresh spring chevre. Check our website for market locations and hours: www.alseaacre.com If you attend a different market and want to try this, just ask us for it. We'll take pre-orders for the following week.
"How do I use this?" Try brushing a thick slice of this cheese with olive oil and then grilling it. It won't melt, it just gets soft, kind of crispy in places and ultimately crumbly. Place it warm on fresh spring salad greens with a vinaigrette and some homemade toasted croutons or bruscetta. Yum yum yum! As Grandpa used to say, Mangia and Buon Appetito!
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