Are you drooling yet? Our newest seasonal dish, summer ricotta with olives and lemon, and our Rosé all day Spritz is the perfect way to beat the heat. Save this post to save the recipe! Ricotta with 🫒 and 🍋 1/4 cup of slivered almonds 1/2 cup of Sicilian olives, crushed 1 tbsp capers 1/4 cup parsley 1/3 cup of extra virgin olive oil 1/2 lemon, zested and juiced 1 1/2 cups ricotta 1 small endive (pulled apart) with radishes to garnish 6 crostinis homemade 1. Place the slivered almonds in a pan over medium heat for 4-5 minutes or until golden. Set aside in a bowl 2. Turn the heat to low and add the olives, capers, parsley, followed by olive oil. 3. Stir in lemon zest and juice and allow the flavors to infuse for 10 minutes over low heat 4. Spread ricotta on a shallow dish. Pour olive oil mixture on top. 5. Top with almonds, lemon zest, maldon salt and pepper. Garnish with olive leaves.