My daughter requested a meatless meal — which was great because it was a warm summer evening and a heavy, involved meal was not appealing to me either. I had a container of ricotta in the fridge and a baguette on hand plus fixings for a salad. A quick internet search using the term “meatless Italian dishes” led me to Bon Appetit’s 12 Ways to Cook with Ricotta Cheese. The recipe for Hot Rosemary-Garlic Ricotta Dip is straightforward: slice up some garlic, heat olive oil in a pan, cook garlic for a bit, add ricotta, top with rosemary and more oil, bake for 20 minutes (more or less) and you’re done. Serve with crusty bread or crostini. Easy.
This recipe is one to keep in your favourites folder and is the perfect accompaniment to a garden salad for a summer meal, or a comforting, warm appetizer on a chilly night.