Basil Ricotta Shmear
August 13, 2009 § 1 Comment
Yesterday I clamored up to the 5th floor, opened my bedroom door and, as I peeled my backpack from my shoulders and kicked off my shoes, I glanced at the thermometer: 90 degrees. Living in weather like this – where the humidity is so high you feel like you could spoon away at it with an ice cream scoop – I shudder at the thought of turning on the gas stove. It’s just too hot.
Now, to be perfectly honest, sometimes I forgo all cooking and resort to eating ice cream, globs of chunky peanut butter and chocolate chips directly in front of the rumbling AC box (see: my yesterday). But other times I shoot for a more wholesome meal. This past weekend, my friend Allison and I hit the jackpot.
Allison and I ate this spread on pasta and vegetables and in a frittata or scrambled eggs. Our favorite was when we shmeared it on a crusty baguette topped with fresh greens, halved heirloom cherry tomatoes, a couple sprigs of basil (leftovers) and paired it with a small mound of my leftover quick-pickles. We even towed it down to the Promenade at sunset in our picnic basket. This recipe’s a keeper.
2 cups ricotta, full-fat
1/2 cup basil, coarsely chopped
1/4 cup chives, chopped
2 cloves garlic, minced
1/4 teaspoon sea salt
pepper, to taste
Chop basil, chives and garlic. Combine all ingredients in a large bowl and chill until ready to serve.
Diet Notes: Gluten-free, nut-free