Ricotta bites
When we have drinks with friends – accompanied by some lovely snacks – ahead of dinner, in Dutch we call this borrelen. It doesn’t translate well into English, but luckily the French have a great word for it that seems to have been socialised around the globe: Apéro!
Equipment
- citrus peel grater
Ingredients
- 250 gram ricotta
- 75 gram kalamata olives
- 2 tbsp capers
- 4 sprigs of fresh parsley
- 1 lemon
- 1 tbsp slivered almonds
- high quality olive oil
- salt & pepper
- sea salt toasts
Instructions
- Roast your slivered almonds in a pan (without oil) for 5 minutes until golden. Set them aside in a bowl.
- Take the pits out of the olives and cut the olives in half. Chop the parsley.
- Use the pan to heat some olive oil, add the olives, the capers and the parsley.
- Now add some lemon zest and the juice of half a lemon and let it simmer for about 10 minutes.
- Stir the ricotta and scoop it on a plate or in a bowl. Then put the olive mixture on the ricotta and top with the roasted almond slivers.
- Serve with sea salt toast for your guests to scoop with the toasts right from the plate/bowl.