Ricotta is a mild cheese that pairs well with dark chocolate. Unlike cottage cheese, ricotta has a rich, slightly sweet flavor and is used in both savory and sweet dishes. Katrina warns: You must use FRESH ricotta for this recipe! Actually everything should be fresh, including the chocolate. Chocolate does have a shelf-life.
Katrina suggests that this Ricotta be served as an hors d’oeuvre, but you'll find lots of other uses.
Fresh Ricotta Cheese with Olive Oil and Dark Chocolate
2 cups (or lbs.) Fresh Ricotta Cheese
3 tablespoons Extra Virgin Olive Oil
A pinch Pink salt or you can try some gray sea salt
A pinch White Pepper
1 1/2 ounces Dark Chocolate (65% dark, Venezuelan)
Place Ricotta in a dish. Stir in salt and pepper. Drizzle with olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.
One comment on the Peace, Love & Chocolate blog was to use this as a topping on Flourless Chocolate Cake. What a fabulous idea! Here are four recipes posted on DyingforChocolate.com for Flourless Chocolate Cake. HERE and HERE and HERE and HERE.
**If you love chocolate and cheese, you might also want to try Vosges' Rooster Truffle. It's a dark chocolate truffle combined with taleggio cheese with organic walnuts--part of the Collezione Italiano.
I spent four months last year living in Monteverde, Costa Rica, which is home to famous cheese factory. Undoubtably their most interesting variety is "Choco Cheese," a block of chocolate flavored cheese you can buy in the grocery store. Not quite as classy as your ricotta, but an interesting experience nonetheless.
How great! Wish I could taste it!
Thanks for the link to Himalayan pink salt.
Post a Comment