Ricotta Appetizer
By: Denise Romeo
Published: Wednesday, July 7, 2010 - 9:52am

Ingredients




Ricotta cheese
Aged balsamic vinegar
Extra-virgin olive oil
Sea Salt

Preparation

1 With an ice cream scoop, place a scoop of ricotta cheese on a plate. Drizzle olive oil over the cheese and plate. Sprinkle with salt and then drizzle balsamic vinegar on the plate with the olive oil and sprinkle the whole plate with sea salt. Serve with slices of good bread. 2 Ricotta can be watery straight out of the container. If you like it a bit more firm, take a sieve and line it with cheesecloth or coffee filter and place it over a bowl that will fit in your refrigerator. Empty the ricotta into the sieve, cover the top with plastic wrap and place in the fridge for a few hours. The extra whey will drain out and the cheese will be firmer.

About


This is an incredibly simple treat. It looks very impressive and I have never met anyone who didn't love it. We originally had this Paul Luna's restaurant Luna Si on Peachtree Street in 1993. That restaurant has since closed, but Loca Luna and Eclipse Di Luna  are still very popular in Atlanta. Plate the ingredients up on a fancy plate.