Marinated Ricotta Salata with Cracked Spices

By Alexis deBoschnek

A perfect snack for hosting on a summer afternoon, we’re thrilled to share this recipe from Alexis deBoschnek. Here’s what Alexis has to say about this recipe: “This is one of my go-to snacks when I have people coming over, but don't have a ton of time. The cheese gets gently infused with herbs and spices that make it downright addictive on toast or crackers. If you don't have ricotta salata, you could use feta, or even ricotta.”

Ingredients

Serves 4 to 6

1 teaspoon coriander seeds
6 ounces ricotta salata, thinly sliced
4 thyme sprigs
1⁄4 teaspoon red pepper flakes
Peels of 1 lemon, thinly sliced
1⁄2 cup olive oil

Recipe

Place a small pan over medium-high heat. Once the pan is warm, add the coriander seeds and peppercorns and cook until fragrant and toasted, about 1 minute.
Place the toasted coriander seeds and black peppercorns in a mortar and use a pestle to grind the seeds until they’ve roughly cracked. Alternatively, use the back of a chefs’ knife to crush the seeds on a cutting board.
Add the ricotta salata to a bowl and sprinkle withcracked coriander and black peppercorns, thyme, redpepper flakes, and lemon zest. Drizzle the olive oil over the top and cover with plastic wrap. Let marinate in the refrigerator for at least 1 hour, up to 24 hours, before serving. Marinated ricotta salata lasts for up to a week in the refrigerator.
Serve with bread, crackers, or eat as is.

Olive Oil

Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.