A Unique Appetizer!
You can always count on Michelle and Jason
to have a great
assortment of appetizers,
before the main course, for any occasion.
Herbed Cheese Spread
From Michelle Rolish
3 tbs. - Olive Oil or unsalted butter
1 tbs. - Minced garlic
3 - Cups feta cheese
1/2 - Cups ricotta
1/4 - Cup fresh parsley
1/4 - Cup chopped fresh chives
2 tbs. - Finely chopped fresh Thyme
2 tsp. - Fresh ground pepper
small frying pan, heat the oil/butter over moderate heat, add the garlic
and cook until tender but not colored, about three minutes.
Transfer to a
food processor or blender and the feta cheese, 1 cup ricotta, parsley,
chives, thyme and pepper. Process to combine.
Taste and add more ricotta
if feta cheese flavor is too strong. Transfer to dish.
refrigerate until serving time.
Ricotta is a traditional, creamery, whey cheese made from cow's milk.
It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta
should be firm, not solid and consist of a mass of fine, moist, delicate
grains, neither salted nor ripened.
It is white, creamy and mild and is primarily used as an ingredient in
lasagna. It is primarily made with cow's milk whey which is heated to 170
degrees F. Citric acid is added to encourage destabilization and separation
and the temperature is quickly raised to 185 degrees F. Proteins from the
whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off
and put in a wicker basket to drain for two days after which the "cheese" is
ready for market.
There are three distinct varieties of ricotta: ricotta salata moliterna
(ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and
ricotta romana (a byproduct of Romano cheese production).