Preserved Meyer Lemon and Smoked Ricotta Crostini

We just got two new awesome products in from some crafty makers in the neighborhood; Smoked Ricotta from Salvatore Bklyn and Preserved Meyer Lemons from Sweet Deliverance NYC. Putting these two tasty little treats together, along with some other ingredients which you can find in our shop, on top of some crispy baguette rounds makes a super simple yet completely impressive appetizer that will make your guests question how the hell they got such an extremely talented and creative culinary friend. You don't have to tell them it's because of us though, you can keep that to yourself.

Ingredients

• 3 tbsp of smoked ricotta from Salvatore BKLYN
• 1 tbsp of olive oil from Salvatore BKLYN
• 3 slices of baguette, toasted
• 1 wedge of perserved lemon from Sweet Deliverance NYC, julienned
• 1 tbsp of shaved red onion
• sea salt and fresh cracked pepper

Instructions

1. Smear 1 tbsp of smoked ricotta onto each piece of toast. Top with a few slices of shaved red onion and preserved meyer lemon. Sprinkle with sea salt and crack some peppercorns on top. Finish with a drizzle of olive oil and serve.

Soft Scrambled Eggs with Ricotta and Pesto

Soft scrambled eggs churned with zesty pesto and dotted with light and airy fresh ricotta may seem like a complicated dish that you might find at some posh brunch place around the corner, but when you use our fine products, this breakfast delicacy only takes about ten minutes to prepare and is dangerously delicious.

Ingredients:

• 4 Large Eggs from Feather Ridge Farms
• 1 tbsp of Battenkill Valley Whole Milk
• 1 tbsp of LeGrand Garden Pesto 
• 2 tbsp of Narragansett Ricotta
• 1 pat of Celles Sur Belle Butter
• salt and pepper, to taste

Instructions

1. Crack eggs and combine with milk and a pinch of salt and pepper. Whisk vigorously until thoroughly combined.

2. Heat small frying pan to medium low, melt butter and wait for it to stop bubbling. Add egg mixture and continuously stir with a plastic spatula until eggs are slightly runny. Turn off heat and gently stir in pesto.

3.  Remove from heat and top with ricotta. Salt and pepper to taste. Serve immediately.