Ricotta & Green Goddess Tartines (Maids a-milking)

Ricotta & Green Goddess Tartines (Maids a-milking)

Our “Maids a Milking” have officially reached goddess status after all that milking, they have certainly earned the upgrade. This whimsical recipe interpretation of the classic holiday lyric features creamy whole milk ricotta, crisp cucumbers, and sweet cherry tomatoes topped with a homemade Green Goddess vinaigrette. We blend Roasted Shallot Olive Oil with Sicilian Lemon White Balsamic to create a bright, citrusy, and savory dressing that brings every bite to life. These fresh, flavorful tartines make an easy holiday appetizer perfect for last-minute entertaining or surprise drop-ins.

Ingredients:

Green Goddess Vinaigrette: 

¼ cup baby arugula or watercress 

1 tablespoon fresh chives, chopped 

1 tablespoon fresh tarragon, chopped 

1 tablespoon fresh parsley, chopped 

1 garlic clove, peeled 

1 anchovy fillet 

1 tablespoon honey 

¼ cup Roasted Shallot Infused Olive Oil 

¼ cup Sicilian Lemon White Balsamic 

16 ounces whole milk ricotta

6 thick slices of Italian bread loaf, toasted 

1 English cucumber, thinly sliced 

6 to 8 small cherry tomatoes, halved 

Directions:

Place the arugula, chives, tarragon, parsley, garlic, anchovy, honey, olive oil, and balsamic in the bowl of a food processor, and blend until smooth and combined. Refrigerate the dressing until ready to serve. 

Place the ricotta in a piping bag fitted with a large round tip. Pipe the ricotta over the toasted bread slices in thick bands. Shingle the cucumber slices into the ricotta, creating even rows (almost like a Christmas tree). Dot each tartine toast with 3 to 4 cherry tomato halves and generously drizzle with the vinaigrette before serving. Serves 6 

 

Seasons Olive Oil & Vinegar

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