Ingredients

• 1 C fresh whole milk Ricotta, (see recipe for Ricotta)
• 1/2 C Parmigiano cheese, grated
• 2 T olive oil
• 1 t lemon zest
• 1 t lemon juice
• 1 t fresh thyme, fine chop
• radicchio or endive leaves, halved lengthwise

Instructions

1. Mix all ingredients except the leaves.
2. Serve cold with the leaves.
3. Plate the leaves, top with the cheese, and serve.

Source: La Cucucina Italiana Magazine, Nov 2013

Contributed by: Skip