I’ve told you about the amazing vegetarian main dish Braised Celery Gratin at The Dandelion Pub in Philadelphia before. Since the visit when I had that, The Dandelion has become a restaurant I pop into frequently, often for a glass of wine and a simple appetizer of House-Made Ricotta that’s served on crisp, salty, garlicky toasted bread.
It’s so good that I’ve toyed with the idea of learning to make ricotta just to recreate it, but then I saw a video on the Farm to Table Family YouTube channel for Whipped Ricotta with Fresh Herbs and Garlic Toast that made me realize I don’t need to make my own ricotta to try to recreate it.
Hillacres Pride farm out of Pennsylvania sells ricotta at my local farmers market, and I grabbed an 8 oz. container last Saturday to give this simple recipe a try. I just finished eating a few slices of garlic toast slathered with whipped ricotta. While it doesn’t taste exactly like the ricotta at The Dandelion, it’s close and it’s so good.
I only used chives with my ricotta; I didn’t have any fresh oregano. I also added some salt to the ricotta before whipping it because a quick taste told me I’d want a little more salt in it. I sprinkled the toast with some Kosher salt after rubbing garlic on it because The Dandelion’s toasts are nice and salty. Other than that, I followed the directions in this video as is, and I’m really happy with the results. If you click through to YouTube, you’ll see the list of ingredients and written directions to make what you see in the video.
I wanted to share this with you because I loved the results, and as the farmers markets begin to wind down, ricotta is one of things you can stock up on the last week or so if there’s a vendor at your market selling it. It freezes very well, and if you buy several tubs to put in your freezer, you’ll be giving your local dairy farmer a boost of sales before the end of the season and you’ll have a winter’s supply of a quick appetizer or snack to throw together when guests stop by.
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