Fork it Over: Ricotta and Chili Flakes

My roommates thought I was bad with the soup, and the jalapeño quesadillas? Well, they ain't seen nothing yet. I have found a new culinary obsession, and worse than before, it's not a single dish - it's a whole food. It's ricotta!  

Yes, I know, we've been through this before. Like, with that other ricotta egg dish I posted (which got a lot of responses, thanks for the blog love, you guys!) But I swear, this is...well, exactly the same! This is real love! I want to put ricotta on, in, and around everything. And this dish is a totally made-up and super easy quick fix snack dish.

Yum yum yum. What you need: ricotta // hearty bread or small baguette slices // chili flakes // agave nectar or honey

Mix the ricotta (a healthy dollop, let's not be cheap here) with chili flakes, salt, and pepper. Slice your slices, and then slice them in half if you use large bread, so that they're manageable pieces. Toast them a little! While your bread is toasting, throw some arugula, parmesan shavings, and pumpkin seeds into a bowl. Mix with olive oil and a bit of white wine vinegar and call it a salad. Just in case you need some green with your extra helping of cheese. Use the good stuff if you have it, this is what good olive oil is for! Spread the ricotta mix, and re-toast. Get it nice and...hot. I was going to say toasty but that was just too far. When you take it out, drizzle some agave or honey over the slices. Stand back and admire how flipping delicious it looks. Then, you know. Dive in. Big bites - this is a snack you'll want to savor. And then make more of. And then maybe go for a run because, please, it's a dish made of mostly cheese and bread. But then make some more!

(At least, that's what I do.)