On hot summer days, and especially after a long summer night, nothing rocks our world as much as a simple brunch!
Done in minutes, this simple spread made with ricotta, dill and chili flakes is a sure bet to impress your friends without spending your day (& night) in the kitchen. Enjoy!
This spread works wonderfully with smoked salmon on a croissant or a rye bread toast. And with some champagne as well!
For the ingredients, we suggest Hawaiian black salt to sprinkle on top and Piment d’Espelette flakes in it, which is a unique chili produced in the Basque Country in Southern France.
Summer Spread – Ricotta and Dill
Print recipeIngredients
- 300g Ricotta
- Salt
- Pepper
- 1 bunch Fresh dill (freshly chopped)
- Chilli flakes
- drizzle Olive oile
Directions
| Step 1 | |
| Mix well together the ricotta, chopped dill, salt and pepper (to taste), and half a teaspoon of chili flakes (we suggest Piment d'Espelette AOC). | |
| Step 2 | |
| Transfer to serving bowl and drizzle with oilve oil and sea salt (we used Hawaiian Black Salt for the color, but a simple fleur de sel or Maldon salt will do wonders as well). | |
| Step 3 | |
| That's it. Enjoy! | |
