Spring Ricotta Salata

This is such a light and flavorful appetizer that's just perfect as we transition into warmer summer nights. It comes together literally in seconds if you have a food processor -- less than five minutes if you don't -- and is a perfect snack with some chilled white wine or appetizer for a dinner or party. It's based largely on one of my favorite appetizers at a great restaurant here in Seattle called The Pink Door. They serve their version with a head of roasted garlic and some grilled toasts. My version is a little more punchy using fresh spring garlic, lemon zest, and a heavy hand of fresh herbs. The texture is creamy and heavenly, it spreads easily even on crispy grilled baguetted toasts, and is one of those perfect, delightful and satisfying spring/summer appetizers. Make this for your next party or weekend relaxation -- I promise you'll love it!

Spring Ricotta Salata
1 cup whole milk ricotta cheese
1 large spring garlic, ends trimmed and roughly chopped
1 scallion, ends trimmed and roughly chopped
1 Tbsp roasted garlic cloves (I just get them from the olive bar at the market!)
sea salt
freshly ground black pepper
1 Tbsp lemon zest
1/2 tsp fresh rosemary leaves
1/2 tsp fresh thyme leaves
1/2 tsp fresh oregano leaves
2 Tbsp good olive oil

Place all ingredients in the bowl of a food processor and mix to combine until thick and creamy and a little chunky in consistency. Serve with toasted sliced baguette.