Marinated Ricotta Salata with Cracked Spices

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.”


  • 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


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 with cracked coriander and black peppercorns, thyme, red pepper 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.