I’m not exactly sure when my love affair with ricotta cheese began, but I’m pretty sure it dates back to my infancy. Occasionally for breakfast, my mother would whip up a mixture of ricotta cheese and powdered sugar, and by all accounts, I used to wolf the confection down like an eating machine. Can you blame me? She was basically serving me a baby-proof cannoli for breakfast.
As I grew older, I somehow shifted my affections from sweet ricotta recipes to savory ones, most of which involved pasta and red sauce: ravioli, manicotti, my Aunt Robin’s stuffed shells. Make no mistake: My family is not Italian. We are, apparently, a bunch of ricotta loving Jews. But ethnicity aside, I loved the taste of the soft, mellow cheese up against the tangy tomato sauce.
Many years later, I’ve returned to my sweet-ricotta-for-breakfast roots. But seeing as I now have teeth, I’ve updated the recipe. It couldn’t be simpler, really: fresh, crusty bread topped with ricotta and drizzled with honey. I like to use bread that’s chock full of goodies, something like a cranberry walnut loaf (if you’re in DC, get thee to the Penn Quarter farmer’s market) or this homemade granola bread.
The recipe for this bread is of the no-knead variety, which makes it a snap to throw together. Yes, the no-knead concept has become a little gimmicky, and I will never jettison old school kneaded bread, but just because something is gimmicky doesn’t mean it doesn’t work. Studded with granola and perfumed with honey and cinnamon, this bread smells divine as it bakes. Throw some fresh ricotta and honey into the mix and Installment #2 of the “Breakfast Series” might be one of my favorite weekday breakfasts ever.