If the question is “Can you put ricotta on that?” the answer here at Food52 is usually yes.
Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We’ve been known to eat it straight from the spoon, like some people do with peanut butter or nutella. Make it yourself, then put it to good use in these eleven recipes (though we’ve got about twenty more in our back pocket).
“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.