Friday, October 21, 2011

Fresh Ricotta with Olive oil and Dark Chocolate from Vosges Haut-Chocolat

2 cups (or lbs.) Fresh Ricotta Cheese
3 tablespoons Extra Virgin Olive Oil (try Barilla)
A pinch Pink salt (try Murray’s River)
A pinch White Pepper
1 1/2 ounces Dark Chocolate (try 65% dark, Venezuelan)

Place Ricotta in a dish. Stir in salt and pepper. Drizzle with olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.

Katrina's Serving Suggestion:
Serve this Ricotta with an hors d’oeuvre plate, including nuts, cherries, a few other cheeses, and some black pepper crackers. 

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