Chef Paola Martinenghi's Quick & Easy Ricotta Appetizer - Perfect for Quick Entertaining

Ciao! I wanted to share a quick recipe that you can whip up in no time at all. It's creamy, salty and beautiful.

The Ricotta we have in Italy (as is everything!) is fantastic. I encourage you, as I always do with my clients, to buy the best ricotta you can find. If you can find it made with Italian milk, that will always be the best!


Chef Paola Martinenghi with The Chef & The Dish


Fresh Ricotta

Capers, minced

Sun-Dried tomatoes, minced

Extra Virgin Olive Oil D.O.P.

Italian toasts, or hearty bread


Slice your bread into 1 inch thick pieces, drizzle with a bit of D.O.P. Olive oil, and warm under the broiler until just slightly golden. When ready, put a dollop of fresh ricotta on top warmed Italian toasts. Top with a sprinkle of minced capers and sun-dried tomatoes. Easy, and perfect for an elegant appetizer.


Learn to make Seafood Pasta and Fish Soup with a Chef in Italy (without leaving home)!

Seafood Pasta is one of the most classic dishes in the world. In this Italian Cooking Class, Chef Paola Martinenghi will Skype into your home kitchen from her home in Northern Italy. She'll teach you how to make an authentic Seafood Pasta and an incredible Fish Soup. This cooking class is one you'll never forget.

Explore the Seafood Pasta Italian Cooking Class >

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Rome is a culinary empire. In this Italian Cooking Class, Chef Daniela del Balzo, owner of Daniela's Cooking School in the heart of Rome will Skype into your home for a private cooking class. You'll learn to make Cacio e Pepe, Saltimbocca and Amatriciana. At the end of 2-1/2 hours, you'll have a meal fit for the Roman Gods.

Explore the Roman Classics Cooking Class >

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