Stick with Cortney and she’ll show you how to up level your picnic basket with Ricotta Spread with Paprika, served with crostini or crackers....
Soak the capers in a small bowl of cool water for about 10 minutes, to remove excess salt. Drain and set aside, until ready to use.
Place the ricotta, cream cheese and sour cream in a food processor and blend until smooth.
Add the paprika, mustard, caraway and cumin seeds and blend again.
Adjust seasoning if you’d like to add more of the spices.
Place the spread in a bowl. Toast the rye bread.
To serve, top the toasted rye bread with the spread and garnish with the drained capers.
Store unused spread in an airtight container in the fridge for a few days
Stick with Cortney and she’ll show you how to level up your picnic basket beyond the usual fried chicken and meat sandwiches! In class she’ll make Ricotta Spread with Paprika, served with crostini or crackers, and Spicy Roasted Cauliflower with Sriracha and Sesame, a zesty salad served at room temperature. You’ll also receive recipes for Mediterranean Chicken Salad and Pavlova with Strawberries.
Try the additional bonus recipes attached in the PDF above!