Thursday, June 18, 2009

Fresh Ricotta and Mint Recipe: a Spread with Purple Garlic and Olive Oil

Last week was a busy week: my father in law came to visit, and I was teaching dance every day in Lausanne, waking up early each morning to catch the train from Geneva in time to prepare for my 10 am class. When the weekend came, I slept in, and by the time I groggily padded into the kitchen, the household was hungry immediately for breakfast. I had some fresh ricotta in the fridge that I planned to dress up with the leftover mint from this quiche, and a clove or so from a head of beautiful purple garlic I couldn’t wait to try. I drizzled in a little olive oil, some salt and some pepper, and in five minutes, came up with an easy, inexpensive, and satisfying spread. I’d use this later in the day, too, on toast as an appetizer, but as a fairly mild breakfast spread I received compliments all around. The purple garlic was not as pungent as the garlic I’m used to, so I added one large clove, but if garlic’s not your thing, you may leave it out, or add less of it.

Fresh Ricotta and Mint Recipe: a Spread with Purple Garlic and Olive Oil

About a cup and a half fresh ricotta cheese
One large clove of purple garlic (or regular garlic), minced
About two tablespoons fresh mint, chopped
1 1/2 tablespoon olive oil, or to taste
Salt and pepper, to taste.

Mix everything together in a small bowl. Spread on toast. Enjoy.

Similar recipes from A Hungry Bear Won't Dance: Almond and Sundried Tomato Basil Pesto Recipe and Home with Hummus Recipe.