My daughter requested a meatless meal — which was great because it was a warm summer evening and a heavy, involved meal was not appealing to me either. I had a container of ricotta in the fridge and a baguette on hand plus fixings for a salad. A quick internet search using the term “meatless Italian dishes” led me to Bon Appetit’s 12 Ways to Cook with Ricotta Cheese. The recipe for Hot Rosemary-Garlic Ricotta Dip is straightforward: slice up some garlic, heat olive oil in a pan, cook garlic for a bit, add ricotta, top with rosemary and more oil, bake for 20 minutes (more or less) and you’re done. Serve with crusty bread or crostini. Easy. 

Bon Appettit's Hot Rosemary-Garlic Ricotta Dip

Courtesy of Bon Appettit

This recipe is one to keep in your favourites folder and is the perfect accompaniment to a garden salad for a summer meal, or a comforting, warm appetizer on a chilly night.

What you’ll need:
Olive oil
Few cloves of garlic
Finely chopped rosemary
About 250 grams ricotta
Small skillet
Finally. I get to show off my little blue cast iron skillet, a $1.99 thrift store find.
In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil and sprinkle with finely chopped rosemary leaves. Bake in a 375-degree oven until bubbling on top (about 20 minutes). Serve immediately with toasted baguette slices.
Simple. Easy. Delicious.