Hand-dipped housemade Ricotta

We have been toying with the idea of bringing hand dipped ricotta to farmers market  this year. Hand dipped ricotta made from whey after the cheese making process, for those that might not know, is a bit different than the store bought product made from whole milk. It is a bit creamier and more dense in texture. Wonderful used in the usual way, stuffed in pastas, vegetables, lasagna etc. But it is most enjoyable smeared over a baguette with a little sea salt and olive oil and maybe even some balsamic vinegar or for sweet tastes, honey.

Spring has sprung early this year and so tiny ramps were bursting and just begging to be harvested. A little homemade flatbread with ramps and ricotta.

Wild ramp and housemade ricotta flatbread