My impromptu dinner one random Thursday a week or so ago consisted of 3 ingredients:
1. An old baguette
2. Asparagus
3. Baked Ricotta
And wine, of course.
Tired of the old sharp cheddar + Triscuit routine, I had put the baked ricotta together the weekend before as a pre-dinner snack and I ended up with one small baking dish of it left. To whip it up, simply mix the ricotta with some chopped herbs (rosemary, for me), salt, pepper, lemon zest & red pepper flakes. Bake in the oven at 375 for 15 minutes. Drizzle with some olive oil and viola! It was almost as easy as taking the packaging off a block of hard cheese and putting it on a cutting board.
Using the leftovers as dinner, I topped it on some crusty bread and got fancy with roasted asparagus. Living the good life over here.
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