“Carlotta” Whipped ricotta with oregano oil and sourdough toasts

This recipe came from the Italian Carlotta restaurant in Canberra and published in the AFR Summer Magazine.

Ricotta and crème fraîche (about 2/1), and lemon zest with some sea salt, whipped.

Topped with oregano oil and some chilli flakes . I made the oregano oil by infusing EVOO with chopped fresh oregano in an Anova vacuum chamber, but you could let it infuse overnight naturally.

I tried it on the toasts as per the recipe but this was too much. I also tried the fingers of toast for “a more chaffy presentation” which was better, but I think small rounds of a sourdough baguette (toasted in the sandwich press) would be better still.

Don’t put the topping on hot toast. It melts.

I also need to get a piping bag!