In this week's #PutOnASpread, the author of 'Italian Street Food' and 'Istria', Paola Bacchia (@italyonmymind) shares her recipe for baked ricotta with basil pesto and confit cherry tomatoes. 🍅
When it comes to serving a starter dish to get guests excited, it's hard to look past a delicious cheese offering. Paola Bacchia's baked ricotta recipe is topped with rich confit cherry tomatoes and herby pesto, and delivers a flavourful punch with a deliciously creamy foundation. ✨
It's incredibly easy to make and can be served warm or cold alongside your favourite gourmet crackers or toasted bread. 💫 Discover the full recipe at the 🔗 in bio.
[IMAGE: a carousel of four images showcasing Paola Bacchia's baked ricotta recipe served atop a table set with Terracotta & Rust linen.]