Recipe courtesy of David Rocco

Antipasto di Ricotta: Simple Ricotta Antipasto

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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1 pound/450 g fresh sheep's milk ricotta cheese

Freshly ground black pepper

Freshly grated zest of 1 lemon

Extra-virgin olive oil, for drizzling


  1. Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.