Simple ricotta antipasto
- 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
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.