Ricotta and Balsamic Vinegar = Easiest Appetizer EVER

This simple treat looks very impressive and I have never met anyone who didn't love it. We originally had this at Paul Luna's restaurant Luna Si on Peachtree Street in 1993. That restaurant has since closed, but Loca Luna and Eclipse Di Luna are still very popular in Atlanta. A recent episode of Stanley Tucci's "Searching for Italy" on CNN showed celebrated chef Massimo Bottura serving good ricotta with local honey and balsamic vinegar on small pieces of crusty bread. So basic and so delicious. Because there are so few ingredients, serve only the best you can afford. 

Ricotta cheese
Aged balsamic vinegar
Extra-virgin olive oil
Sea Salt

With an ice cream scoop, place a scoop of ricotta cheese on a plate. Drizzle olive oil over the cheese and plate. Sprinkle with salt and then drizzle balsamic vinegar on the plate with olive oil and sprinkle the whole plate with sea salt. Serve with slices of good bread.

Ricotta can be watery straight out of the container. If you like it a bit more firm, take a sieve and line it with cheesecloth or coffee filter, and place it over a bowl that will fit in your refrigerator. Empty the ricotta into the sieve, cover the top with plastic wrap, and place in the fridge for a few hours. The extra whey will drain out and the cheese will be firmer.