A Word About Ricotta

Good ricotta makes all the difference. While I feel mildly insane paying $7 for a 16 oz. tub of ricotta, when I could pay half that, I know that it's worth every penny. I picked up this "Renaissance Ricotta" from the Narragansett Creamery at our local gourmet food shop, The Greene Grape Provisions. It is heavenly. The kettle heated, hand-dipped, un-homogenized ricotta is thick, smooth and creamy.

I used it in the Ricotta and Chard Tart I made (delicious!), and was left with a good half a container of this glorious stuff. So, I spread it on some toasted baguette and topped it with chopped cherry tomatoes, a drizzle of olive oil, salt and pepper for lunch yesterday. Today, I'm trying to figure out what I can put it on, so that I don't resort to eating it directly out of the container with a spoon. If you find this at your local market, buy it, trust me, it is really worth it.