Simple ricotta antipasto

Ingredients:

• 1 pound/450 g fresh sheep’s milk ricotta cheese
• Freshly ground black pepper
• Freshly grated zest of 1 lemon
• Extra virgin olive oil, for drizzling

Preparation:

Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and in a plate. Drizzle with extra virgin olive oil.

Irene Milito