Baked Sheeps Milk Ricotta with Dried Persimmons
Ingredients
- 1 1/2 cups sheep’s milk ricotta cheese
- 1 large egg
- 1 teaspoon medium-grind sea salt (such as J.Q. Dickinson)
- 2 tablespoons Herb Oil
- 1/4 ounce hoshigaki (Japanese dried persimmons), shaved on a mandoline (about 2 tablespoons)
- Grilled bread, for serving
Instructions
Baked Sheep’s Milk Ricotta with Dried Persimmons serves 6 original recipe by Food & Wine.
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