Ricotta Cheese in Apple Cider
Apple cider's tart flavor makes an interesting contrast with sweet ricotta cheese. Be sure to use only as much cider as needed.
INGREDIENTS | SERVES 4–6
- ½ loaf whole wheat bread, sliced
- 2 teaspoons lemon juice
- 1 garlic clove
- 1 pound ricotta cheese
- 1 cup apple cider
- 2 teaspoons caraway seeds
Toast the bread slices and cut into cubes approximately 1 inch thick.
Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the apple cider to the saucepan and warm on medium-low heat.
When the cider is warmed, stir in the lemon juice. Gradually stir in the cheese. Stir the cheese continually in a sideways figure eight pattern to soften. When the cheese has melted, turn up the heat until it is just bubbling and starting to thicken. Stir in the caraway seeds. Transfer to a fondue pot and set on the burner. Serve with the toasted bread cubes for dipping.