uova con ricotta
TOTAL TIME: 10 minutes plus chilling
MAKES: 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
- 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.
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