Ricotta Cheese with Olive Oil and Dark Chocolate Recipe
This recipe is perfect for cheese and chocolate lovers. Crumbled 65% Venezuelan dark chocolate atop ricotta cheese...mmm. It takes just minutes to make-a satisfying snack or you can also serve this Ricotta with an hors d'oeuvre plate. Use fresh ricotta for this recipe to enhance your chocolate and cheese experience.
Prep Time: 1 Min | Cook Time: 3 Mins
- 1 Vosges® Organic Dominican 74% Dark Chocolate Bar (Need 1 ½ oz)
- 2 cups (or lbs.) Fresh Ricotta Cheese
- 3 tablespoons Extra Virgin Olive Oil
- A pinch Pink salt (try Murray's River)
- A pinch White Pepper
Katrina's Inspiration"I first experimented with cheese and chocolate while developing the Rooster truffle. The dark chocolate truffle combined taleggio cheese with organic walnuts and anchors the Collezione Italiano. One of my favorite things to do is pair the perfect combinations of olive oil , salts, peppers and other ingredients. Finally, I match them to their chocolate mate. For this recipe, I crumbled a 65% Venezuelan dark chocolate atop the cheese."
Directions1. Place Ricotta in a dish. Stir in salt and pepper. Drizzle with olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.
You can also serve this Ricotta with an hors d'oeuvre plate. I included nuts, cherries, a few other cheeses and some black pepper crackers.
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