If you haven’t tried Kite Hill cheese yet consider this my official recommendation to do so immediately. If you have, consider this another reason to keep buying it. With just a few ingredients you can fancy up your store-bought vegan ricotta into this herbaceous spread. Perfect for spreading across a warm piece of crusty bread, or to use in Grilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.
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Easy Herb Ricotta
By October 12, 2015Published:
- Yield: 4 cups
From the author: We add fresh herbs to the almond ricotta to bring a little something extra to the pasta filling. We also use the herb ricotta filling for cappellacci.
- 4 cups Kite Hill almond ricotta
- 6 fresh basil leaves finely chopped
- 4 fresh flat-leaf parsley leaves finely chopped
- 3 garlic cloves minced
- 1 shallot minced
- Kosher salt and freshly ground black pepper
- Mash together the almond ricotta, basil, parsley, garlic, and shallot in a bowl. Season with salt and pepper. The ricotta can be prepared in advance, covered, and refrigerated for up to 5 days before using it as a pasta filling; leftovers keep in the refrigerator for up to 5 days.
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Can you think of anything that could be substituted for the Kite Hill Almond Ricotta or know any recipes to make your own Almond Ricotta? No stores where I live seem to have anything like this.
I know I’ve seen plenty on the Internet – you could even use omyiur favorite tofu-sub for ricotta, I’m sure.