Continuing on through our week of Christmas celebrations…
I documented one night with the Kirbos before Christmas. We had a great time celebrating the Season and seeing family that we don’t see very often, including two cousins who were with us all the way from Jackson Hole. We ate, drank, and enjoyed pizzelles with Wheat’s grandparents. I was in charge of appetizers, so Wheat and I brought some raw oysters (naturally), savory pumpkin dip, and some baked fresh ricotta. Nancy made a delicious brunswick stew that is one of her Cloud family recipes. I’m anxiously awaiting a copy of that recipe! ;)
I cannot stop laughing at this picture! I only wish it wasn’t blurry… ;)
And for those of you interested, the baked ricotta dip recipe is super easy! You can either make your own ricotta (what I did), or use store-bought ricotta, which I’ve done before, too.
Baked Ricotta with Lemon, Garlic, & Chives Recipe
Mince a few cloves of garlic (depending on your taste), and mix together with a large bunch of fresh chives (minced), the zest and juice of a lemon, and a large pinch of salt. Add to the ricotta and mix well. Spread into a baking dish, drizzle with good olive oil, and bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until bubbly and slightly browned on the top. Serve with water crackers, triscuits, or whatever your little heart desires. And you can adjust all the ingredients depending on how much ricotta you are using and your tastes, of course.
This makes a quick, easy, and delicious hors d’oeuvre that is fresh, light, and delicious.
Merry Christmas, again! Only one more to go before I’ll have covered all my bases. :)