Ricotta with Fennel, Olive Oil and Black Pepper

Ricotta with Fennel, Olive Oil & Black Pepper 

This flavorful dip is begging to star at the center of a luxurious Sunday night spread. Instead of hustling all day to get a meat-and-potatoes dinner on the table, let this simple dip be the star that unites delicious, disparate parts. You'll drizzle the pillowy ricotta with a brown butter that's spiked with fennel and peppercorns. The sauce is unbelievably luxe for such a quick affair. All that's left is to set the souped-up ricotta on your favorite platter, then tuck an array of your favorite summer dippers all around, like prosciutto-wrapped melon, endive leaves, and charcuterie. There are no wrong answers for what pairs well. One shopping tip, though: It's worth splurging on the nicest container of ricotta you can find—some store-bought brands can be overly watery.

Serves 8

Ingredients
1 tablespoon whole fennel seeds
½ teaspoon whole black peppercorns
2 tablespoons unsalted butter
2 tablespoons olive oil
1 15-oz. container fresh ricotta cheese, at room temperature
¾ teaspoon flaky sea salt
How to Make It
Step 1
Heat fennel and peppercorns in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces.
Step 2
Reduce heat to medium and add butter to skillet. Cook, swirling, until butter is melted, smells toasty, and is slightly browned, about 2 minutes. Remove from heat and whisk in oil and cracked fennel and peppercorns.
Step 3
Spoon ricotta into a shallow bowl, creating dips with the back of a spoon. Drizzle warm oil mixture over and top with flaky salt.

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