Calabria is famous for its sheep’s milk ricotta cheese. I had it several times when I was there, and it is one of the best I have ever tasted. Here is a version made with fresh pesto for use as a spread. You can also toss it into fresh warm pasta.
Sheep’s whole milk ricotta is hard to find in this country. You can substitute good quality whole cow’s milk for this recipe.
Ingredients
- 1 container of whole milk ricotta cheese
- ½ cup fresh pesto (recipe below)
- A squeeze of lemon juice
- Salt and pepper to taste
- 12 to 14 1-inch-wide slices of toasted bread from a French baguette
Preparation
Mix the ricotta and pesto in a medium bowl until well combined. Add lemon juice, salt, and pepper. Spread on toasted bread and serve.
