Show captionNigel Slater recipesSpread straight on to bread, baked, used in puds or scoffed in lumps, lovely versatile ricotta is a source of joyNigel SlaterSun 23 Sep 2018 07.00 CESTShare on FacebookShare on TwitterShare via EmailI made myself a slice of thick toast, its crumb chewy, its crust as black as soot, then spread the surface with a snowy mound of ricotta and pieces of jelly-fleshed apricot. This treat never quite made it to the table and I ate it while standing at the kitchen counter. Then, a few minutes later, a second piece of bread, this time untoasted with a swirl of the ricotta, its crest pushed down into a hollow deep enough to hold a pool of olive oil. Unmediated, almost spontaneous. Eaten out of pure greed after coming home with a fresh loaf and white cheese as soft as cream.Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed and start their journey to the maturing room, this is the lig...
