Let’s talk about one of the simplest, most satisfying things you can do with real extra virgin olive oil: drizzle it over fresh ricotta on toast.
Now, I know this combo has deep Mediterranean roots — you’ll see it on breakfast tables in Sicily or served as a humble starter in Crete. But trust me, you don’t need a passport to appreciate it. I’m writing this from my kitchen in the U.S., and this pairing has become my go-to whenever I want something that feels indulgent but still totally real.
Why It Works
Here’s the thing — good ricotta is all about softness and mellow sweetness. It gives you a creamy backdrop that loves a punch of grassy, peppery EVOO. The olive oil doesn’t just sit on top. It seeps into the cheese and the warm toast, cutting through the richness and waking everything up.
Sprinkle a little flaky salt and maybe a few cracks of black pepper? You’re done. Breakfast, snack, appetizer, whatever. It works.
Sweet or Savory — You Decide
- For a savory kick: Add fresh thyme, lemon zest, or even roasted tomatoes.
- For a sweeter take: Go for honey, sliced figs, or a touch of orange blossom.
Just don’t skip the olive oil. That’s the soul of this dish. And it better be real. None of that “light olive oil” garbage.
A Quick Note on Ingredients
- Ricotta: Go for fresh, whole milk ricotta. If it’s in a plastic tub from the grocery store and tastes like nothing… you know what to do.
- Bread: A thick-cut sourdough or rustic country loaf. You want something that can hold the oil.
- Olive Oil: Use a real extra virgin — ideally one with some bitterness or spice. You want that contrast.
Tags:
real-evoo, recipes-and-pairings, olive-oil-toast, ricotta-and-olive-oil, breakfast-with-evoo, evoo-snack-ideas