I had always been intrigued with cheese-making, but was too intimidated to try a recipe. It wasn’t until recently that I heard ricotta is ridiculously easy to make and it’s true! I’ve used this recipe from Smitten Kitchen a few times and I’ve never made a bad batch. I use the version with less cream, but it is still incredibly rich and creamy.
This time, I added lemon zest and fresh, chopped rosemary to the ricotta to add some depth to the flavor. I spread that on some toast and topped it with sliced heirloom tomatoes, basil, and cracked pepper. It was a great appetizer for a simple dinner at home.