Fresh cheeses always taste good in spring and summer, alongside fresh herbs and farmers’ market produce. They’re light, mild, and great for outdoor entertaining. Set out some Burrata with Heirloom Tomatoes (page 28), or for a festive evening, serve an array of these combinations. They pair well with Christmas lights and a bottle of Prosecco or rosé. A pitcher of sangria or mojitos would also be smashing.
Ricotta with Fresh Herbs, Lemon Zest, and Olive Oil
Mix some lemon zest and a selection of chopped herbs (basil, thyme, and chives are nice) into some fresh ricotta (page 34). Scoop it into a shallow bowl, and drizzle with olive oil, salt, and cracked pepper. Serve with baguette rounds or grilled bread for dipping.
Mascarpone with Peaches, Basil, and Speck
Toast some baguette rounds, then schmear each one with mascarpone. On each round, add a piece of thinly shaved speck (or prosciutto), a slice of ripe peach, and a basil leaf. Drizzle with olive oil and a crank of white pepper.
Grilled Bread with Fresh Tomatoes, Garlic, and Ricotta Salata
Light up the grill. Cut a baguette lengthwise, drizzle it with olive oil, and grill it cut-side down until it has nice marks. Then top it with a roughly chopped mixture of fresh tomatoes, minced garlic, and crumbled ricotta salata. Add fresh basil or oregano as a garnish.
Mascarpone and Anchovy Toasts
Top petit toasts with a layer of mascarpone, half an anchovy, a dab of Dijon mustard, and a pinch of finely chopped red pepper or purple onion—in that order. Add a sprig of dill for color.