Herbed ricotta with toasted sesame
This simple ricotta dip gets a toasty kick from sesame seeds, and pairs especially well with pita chips.
- Heat a small pan on medium-high and gently toss the sesame seeds for a couple of minutes, until toasted.
- Immediately remove them to a bowl to cool. In a large bowl, beat the ricotta for a minute until light and fluffy. Stir in the cream, half of the collected lemon zest, 1 tablespoon of the chopped parsley, the salt, and 2 tablespoons of the sesame seeds.
- In a small bowl, combine the remaining sesame seeds, lemon zest, and parsley.
- Transfer the ricotta to a serving dish, drizzle with olive oil, and garnish with the sesame seed-lemon-parsley mixture. Serve at room temperature.