Saturday Nite Movie Snacks
I have been wanting to try my hand at homemade ricotta for a long time but every recipe called for 1/2 to 1 gallon of milk. The problem lies in the quantity of ricotta that makes and the fact that it has to be used fairly soon after making. Cooking Light Mag had a recipe for ricotta using 2 cups of whole milk + Greek yogurt and vinegar along with the surprise discovery that this would all come together after microwaving for 4 minutes. It worked. Straining left me with about 1 cup of ricotta which I seasoned with salt, pepper and lemon zest for my crostini. YUM!
More to the point, make this with a thick purchased ricotta and you’ll be fine. Toss blanched snow peas (some of them cut in half) with fresh basil, mint, EVOO and vinegar, kosher salt and pepper.