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Appetizers, Italian | |
| 4 oz of fresh mozzarella 2 tablespoons whole milk ricotta seasoned with salt and pepper Olive oil Ramekins | |
| used a 4 oz piece of fresh mozzarella cheese and microwave it on 2 -30 second cycles I then used two plastic bags and pressed the cheese out thin. While the cheese was still hot I placed it into olive oiled ramekins and filled it with the ricotta cheese. I folded over the flaps and sealed the top with a pat of the hand. Before serving I let it come to room temperature. I then minced some fresh garlic and saut�ed it in extra virgin olive oil and poured it on top! We ate it immediately in the kitchen standing at the counter with crisp toasted Italian Bread! | |
Unrated | |
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