I’m smitten. Cheese. Bread. Roasted Tomatoes. I had a variation of this dish as an appetizer in a restaurant last week, and as I was eating it, all I could think was, why does ricotta cheese only get used in lasagna and Italian desserts? And why, oh why, have I never thought to bake it before? The only time I actually pick up a container of ricotta is when I think it’s sour cream, and I grab it by mistake. What is wrong with me?
True, it’s a pretty bland tasting cheese, but that actually makes it the perfect partner for SO many different flavors. Like lemon zest and fresh thyme. Or garlic and rosemary. Or just fresh herbs and olive oil. SO MANY POSSIBILITIES! Yes, I’m screaming at you. Continue Reading..