Ricotta Bites/Starter – a delicious recipe with blinis, fresh ricotta, nigella seeds, sumac, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the crepes, blinis, or potatoes and set aside
2
For the crepes: place 3 tablespoons of fresh ricotta and sprinkle with 1/4 chopped parsley, 1/4 teaspoon of nigella seeds, 1/4 teaspoon sumac, a little sea salt and pepper in the middle of each crepe. Then fold in half and fold again, allowinga little of the filling to come out. Drizzle a little of your best olive oil on top. If you choose garnish with a dash of the parsely, nigella, and sumac. So everyone knows what is inside.
3
For the blinis and potatoes: place about 1 tablespoon on each and sprinkle with the parsley, nigella, sumac, salt flakes, and pepper. Finish with a drop of your best olive oil.
4
For the fresh ricotta: Take 1 gallon of milk with 1/2 or 3/4 teaspoon of salt and heat to 175 degrees fahrenheit. Add juice of one lemon (about 5 or 6 tablespoons). Let simmer a few minutes until it begins to separate. Laddle into colander lined with cheesecloth and allow to drain over night. This ricotta is very delicate in taste and texture. Very different than grocery store type.
41
kcal
Calories
2
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 recipe for crepes, blinis, or baked very small red potatoes(cut in half), 1/2 recipe fresh ricotta, nigella seeds, sumac, and more.
Yes, Ricotta Bites/Starter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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