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LE14 – Baked Lemon Ricotta

Featuring LE14 California Trio Blanca

Creamy and warm, this warm appetizer is a burst of flavour in the mouth! Best served hot with torn sourdough chunks and your favorite dry white.

1 Ball Sourdough Bread torn into chunks. (or your favorite dipping cracker)
2 cups whole milk ricotta
1 large lemon zested
1/2 large lemon juiced
1 clove garlic minced fine
1 finely sliced green onion (or 1/4 cup fresh chives chopped)
1/4 tsp salt, dash of fresh ground black pepper
extra virgin olive oil.

Lightly saute the garlic in a small amount of olive oil, do not brown. Toss in a bowl with the remaining ingredients and stir together. Fold into a small round lightly oiled baking dish, and sprinkle some olive oil over the top. Can be made in advance and refrigerated overnight before cooking. Bake at 375 for 15-20 minutes, serve right away.

How this food and wine pairing works together: The expectation from this  LE14 wine is to present as dry and acidic with a fruity nose (from the Muscat in the blend) and tropical fruit on the tongue. Once paired with this dish the acidity should step down, and the perceived sweetness should reduce.

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