- 1 cup whole-milk ricotta at room temperature
- 2 tablespoons good olive oil plus more for drizzling
- 1 tablespoon lemon juice fresh — please, not the bottle
- ¼ teaspoon fine sea salt
- 8 slices of crusty baguette or sourdough about ½ inch thick
- 1 garlic clove halved
- 2 tablespoons wildflower honey
- 2 tablespoons fresh thyme leaves or torn basil in summer
- Flaky salt and cracked black pepper to finish
Mixing spoon (optional)
Serving bowl
Measuring cups
- Whole-milk ricotta offers the richest flavor and creamiest texture.
- Ricotta works well in lasagna, stuffed pasta, cheesecakes, pancakes, dips, and toast toppings.
- Store ricotta in the refrigerator and consume within a few days after opening for best quality.
- Drain excess liquid before using in baked dishes to avoid watery results.
