WARM RICOTTA
WITH OLIVE OIL AND LEMON
ZEST
SERVES 4
1 cup Fresh Ricotta (above), just made
2 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons grated lemon zest (from 1 lemon)
Flaky sea salt, like Maldon
Freshly ground black pepper
Place the ricotta in a serving bowl, drizzle with the olive oil,
and sprinkle with the lemon zest and salt and pepper. Serve
immediately with toast, passing extra olive oil.