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 it makes and the fact that it has to be used fairly soon after making.  Cooking Light Magazine 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.

Pin It on Pinterest

Share This