A Salad of Preserved Peppers, Whipped Ricotta, Capers and Herbs

recipes
Written By Amanda McLemore · Editor-In-Chief
 
A Salad of Preserved Peppers, Whipped Ricotta, Capers and Herbs.png

INGREDIENTS

 

1 cup ricotta

1 tbs anchovy paste

1 lemon, zest and juice

salt and pepper, to taste

1 cup marinated and roasted peppers, sliced thinly

1 tbs capers

5 leaves fresh basil, torn

1 small leek, sliced thinly

1/4 tsp chili flakes

1 baguette, sliced and warmed

 

DIRECTIONS

I. in a bowl whisk together ricotta, anchovy paste, and lemon zest and juice until combine and fluffy. adjust seasoning with salt to taste. spread on a serving plate using the back of a spoon

II. place sliced peppers on top of the ricotta then garnish with basil, leeks, chili flakes, and fresh cracked pepper. serve with freshly warmed baguette slices.

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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