Bread & Cheese Recipe
salted focaccia & whipped ricotta bay leaf oil, marinated peppers, capers and castelvetrano olives
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Ingredients
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Method
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- 1
Infuse bay leaf oil
Warm olive oil with bay leaves over low heat for 5–7 minutes to infuse flavor. Remove bay leaves and set oil aside.
- 2
Whip ricotta with bay leaf oil
In a bowl, mix the ricotta with 2 tablespoons of the bay leaf oil, plus a pinch of salt and pepper, until smooth and creamy.
- 3
Prepare toppings
Drain and pat dry marinated peppers; slice into strips. Rinse and drain capers. Roughly chop peppers if desired.
- 4
Toast the focaccia
Slice the focaccia into thick pieces if needed. Warm or lightly toast on a baking sheet at 350°F (180°C) for 5–7 minutes until warmed and crisp.
- 5
Assemble
Spread the whipped ricotta on the warm focaccia slices. Top with marinated peppers, capers, and Castelvetrano olives. Drizzle with remaining bay leaf oil and a touch of olive oil. Season with salt and pepper to taste.
- 6
Garnish and serve
Sprinkle chopped parsley over the board. Serve immediately as a rustic snack.