Hope you have a great weekend planned!!! I'll be in Dallas visiting family and working the IBJJF Dallas Open and then enjoying Cinco de Mayo dinner out with friends...
Try this super easy little appetizer. From Faith Durand at the Kitchn.
Baked Ricotta with Lemon, Garlic, & Chives
Serves 6 to 8 as an appetizer
15 ounces (about 2 cups) whole milk ricotta
1 large lemon, zested and juiced
2 large cloves garlic, minced
1 ounce fresh chives, minced (about 1/2 cup)
1/2 teaspoon salt
Freshly ground black pepper
Extra-virgin olive oil
Small crackers or slices of baguette, to serve
Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan.
Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)
Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping.