RICOTTA SPOONABLE

Dorie Greenspan's Ricotta Spoonable

MAKES

about 2 cups

INGREDIENTS

• 2 cups whole-milk ricotta cheese, drained if there’s liquid
• 1 large lemon, or more to taste
• 3 tablespoons minced shallots, rinsed and patted dry
• 2 scallions, white and light green parts only, thinly sliced
• 1 tablespoon extra-virgin olive oil
• About 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
• Freshly ground pepper
• 1/3 cup (15 grams) minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil

INSTRUCTIONS

• Put the ricotta in a medium bowl. Finely grate the zest of lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour before adjusting for salt, pepper, and lemon juice and serving.

RECIPE NOTES

Serving options: A dollop of this on a cracker makes a good aperitif; more of it on dark bread with roasted tomatoes, charred lemons or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.

Storing:The spoonable is best the day it is made, but you can keep it for up to 2 days, tightly covered, in the refrigerator. Stir well before using.