HERBED RICOTTA WITH ROASTED CHERRY TOMATOES

HOMEMADE RICOTTA To make a cup of ricotta, heat a quart of whole or 2% milk in a large saucepan just to a gentle boil, stirring often and then continuously. Stir in the juice of a lemon (for lemon-scented ricotta, add the zest too). Over low heat, stir until curds begin to form. Turn off the heat and let rest for 15 minutes. Transfer to a colander lined with cheesecloth or paper towels, let drain for about 15 minutes. Stir in about a teaspoon of kosher salt.

EASY RADISH SPREAD In a food processor, whiz a half pound of trimmed red radishes, 3 green onions and 4 to 8 ounces of low-fat cream cheese (Neufchatel). Season to taste with salt and pepper. Serve with pita crisps or fresh vegetables.

PITA CRISPS Split mini pitas in half and arrange rough-side up on a baking sheet. Mist with olive oil or cooking spray, then sprinkle with favorite dried herbs or spice blends. Bake until just crisp at 350F.

ALANNA's TIPS The HERBED RICOTTA is an “appetizer to share” easily served from a common dish. But for an elegant presentation, make up individual small plates garnished with fresh herbs.

HERBED RICOTTA with
ROASTED CHERRY TOMATOES

• 1 pound cherry tomatoes, preferably some red, some yellow
• 1 tablespoon olive oil
• 3 garlic cloves, smashed
• 1 bay leaf, torn in half
• Salt & pepper
• 1 cup homemade ricotta (or commercial ricotta)
• 1 tablespoon fresh chopped chives
• 1 teaspoon fresh thyme
• Additional chopped herbs
• Good bread for schmearing, sliced and toasted

Set oven to 325F. In a bowl, stir together tomatoes, oil, garlic, bay leaf and salt and pepper, until tomatoes are evenly coated with oil. (For a low-fat version, omit the tablespoon of oil but mist the tomatoes with olive oil.) Transfer to a rimmed baking sheet and into the oven (there’s no need to wait for it to finish preheating). Stirring once or twice, roast tomatoes for 45 minutes or until they are just starting to pop but still firm. Discard bay leaf and garlic.

Meanwhile, combine ricotta and herbs until smooth and mound on a serving dish. Top with hot tomatoes, garnish with additional fresh herbs, serve while warm and enjoy!