A refreshing palate teaser, although will do some sampling with other herbs. Use a best quality quince paste, and a harder ricotta as opposed to the stuff you can buy in a tub. The sweetness and pungence of the quince goes nicely with the mild and fresh ricotta. Try not to use a knife - just your hands to break up the ricotta and quince--to give a more rustic appearance.
fresh ricotta, preferably from a deli
quince paste
fresh dill, chopped (coriander works very well too)
EVOO
maldon sea salt
- break up ricotta and quince into uneven pieces and scatter across a serving plate
- drizzle EVOO over everything, season with salt
- add dill and serve
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