Lyonnaise Garlic & Herb Cheese
What I love about cooking my way through Dorie's Around My French Table is that I am building a working reference to all kinds of new ingredient combinations and food creations. This week's recipe is a quick wonderful cheese dip or spread. While I didn't have fresh parsley or tarragon :-(, I did use some dried bouquet garni (Penzeys), fresh garlic, shallot, and chives, red pepper flakes, red balsamic vinegar, extra virgin olive oil, and Hawaiian sea salt with ricotta. I found the part skim ricotta nice and dry so I skipped the 'waiting for the cheese to lose some of its water step' and mixed everything up right away. I let it chill in the fridge for about an hour. Served on petit toasts, topped with a green olive, it was delicious. Husband and I ate it as our appetizer before dinner of sea bass with roasted cherry tomato and vidalia onion, lemon and thyme. Delish! But I didn't take a picture of the fish, guess I should have. I can't wait to see how everyone else served this cheese.