Kite Hill Ricotta

This vegan ricotta made from almonds (among other ingredients) tastes so close to real ricotta that my friends never know I have used a plant-based product.

I have used this in lasagnas, pastas and other dishes that call for ricotta, but my favorite way to use it is in the appetizer below.

• Slice a baguette into rounds and toast the rounds on a baking sheet in the oven

• Remove from oven, spread ricotta on top

• Top with diced pistachios, lemon zest, a drizzle of agave syrup and a sprinkle of Maldon or a coarse sea salt

People will inhale this!