Last summer I was on a goat cheese on toast with honey kick. Seriously, that was my breakfast, lunch or snack several days a week. (Hey, when you have Donnay Dairy’s fresh chevre in your figurative backyard, it would be a crime not to do it.) So one day when I was singing this combo’s praises to Colleen, she told me to go crazy and try it with ricotta instead. Well, it took me a year, but I finally did, and now I am completely spoiled off grocery-store ricotta for life.
For the ricotta I chose was Narragansett Creamery’s Renaissance Ricotta, and it’s the crack of ricottas. When I opened the container, I surprised at the lack of visible curd – the contents were so smooth and creamy, I almost thought I had purchased sour cream by mistake. Nope, it’s just the result of the creamery’s hand-dipped, kettle-heated cheesemaking process using unhomogenized milk. Instead of the curdy, almost tough ricotta I routinely buy to stuff into lasanga, this is delicate, dreamy, dip-in-and-eat-it-right-off-the-spoon ricotta. Swoon.
Renaissance Ricotta leans toward the sweet side on its own, but I kicked it up a notch by adding a generous drizzle of Minnesota-made Ames Honey to my ricotta-slathered toast. The medium-colored Carimona Wildflowers variety I had on hand added a burst of floral freshness – and sticky sweetness, of course – making my breakfast seem more like a decadent tea-time indulgence. I already know what I’m having for a snack tonight!
Colleen first sampled Narragansett’s decadent ricottas way back in ’09 — looks like they keep getting better! And if you’re looking for another way to enjoy your fresh ricotta, check out her fried squash blossom recipe at Foodie Tots.
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Covered their queso fresco for my book. Amazing. Gotta get my hands on this ricotta.
Ooh, I’ll look for that! Not enough queso fresco in my life.
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