ricotta "eggs"

uova con ricotta

4 servings

These whimsical cheese appetizers, shaped like eggs, are the perfect complement to this array of Easter hors d’oeuvres.

• 9 ounces fresh sheep’s milk ricotta
• 2 tablespoons extra-virgin olive oil
• Salt
• 1 small head green leaf lettuce, torn
• Freshly ground black pepper

In a small bowl, stir together the ricotta and oil; season to taste with salt. Line 8 deviled egg molds with plastic wrap. Spoon the mixture into the molds and cover with a second sheet of plastic wrap. Refrigerate until firm, about 2 hours or up to 2 days.

When ready to serve, remove the ricotta “eggs” from the molds, place on a bed of greens, and garnish with pepper.