Photo: Hector Sanchez; Styling: Caroline M. Cunningham
A trio of cheeses—ricotta, sharp Cheddar, and pepper Jack—make up Ricotta Pimiento Cheese. Serve Ricotta Pimiento Cheese as an appetizer over Cornmeal Tarts, crackers, or vegggies.
Makes about 1 1/2 cups
1 cup (4 oz.) shredded pepper Jack cheese
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1/2 cup whole-milk ricotta cheese
2 tablespoons mayonnaise
1 tablespoon drained diced pimiento
1/4 teaspoon ground black pepper
1/8 teaspoon table salt
1/8 teaspoon ground red pepper
Stir together pepper Jack cheese, Cheddar cheese, ricotta cheese, mayonnaise, pimiento, ground black pepper, salt, and ground red pepper in a small bowl. Store in refrigerator up to 3 days.