The suggested substitute for sheep’s-milk ricotta, is a combination of hipped together (whipped) ricotta and fresh goat cheese. When these two cheeses are blended, they create a smooth and creamy texture. To enhance the flavor, herbs and extra-virgin olive oil are added, resulting in a tempting spread for crostini. In Sicily, the traditional crostini would be made with sheep’s-milk ricotta, which has a herbal flavor similar to mild goat cheese. However, finding sheep’s-milk ricotta outside of Sicily can be challenging. Therefore, the alternative combination of whipped ricotta and fresh goat cheese is suggested to replicate the herbal notes found in sheep’s-milk ricotta. This substitution allows you to enjoy a similar taste and texture to the original Sicilian crostini, even if sheep’s-milk ricotta is not readily available.
Serves 6
INGREDIENTS:
- 1 (15-ounce) container whole-milk ricotta
- 1 (5-ounce) log soft fresh goat cheese
- 1 teaspoon fresh marjoram leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
- ½ teaspoon kosher salt or coarse sea salt
- 1 teaspoon coarsely cracked pepper
- 3 tablespoons extra-virgin olive oil
- 1 recipe Crostini
INSTRUCTIONS:
- In a food processor, combine the ricotta and goat cheese. Process the mixture until smooth and well blended.
- Spread the cheese mixture evenly on a small serving plate.
- Sprinkle the fresh marjoram leaves, fresh thyme leaves, chopped fresh chives, kosher salt (or coarse sea salt), and coarsely cracked pepper over the cheese spread.
- Drizzle the extra-virgin olive oil over the herbs and cheese.
- Serve the ricotta and goat cheese spread with the prepared crostini.
