Buffalo Ricotta 'Labneh' Balls

A fun take on Ricotta Toast. Zesty balls of Buffalo Ricotta, coated with Italian herbs, ready to spread on crusty sourdough.

Ingredients

2 X 200g That’s Amore Buffalo Ricotta

Zest of a lemon

1 small garlic clove, finely minced

13g Italian Herb Mixture

1 cup extra virgin olive oil

Step 1

Line a sieve with a clean cloth drain the ricotta well for 2 hours until firm and most of the liquid has been removed.

Step 2

Transfer buffalo ricotta to a bowl, add lemon zest and garlic and mix gently until smooth.

Step 3

Using a tablespoon, roll the mixture into balls.

Step 4

Pour the Italian herb mixture onto a plate and coat each of the balls gently into the mixture, making sure they are completely covered.

Step 5

Place into a shallow dish or jar and cover with the extra virgin olive oil. Serve on top of toasted bread with an extra drizzle of labneh olive oil.

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