Ricotta with Saba, Olive Oil, & Thyme
A gourmet grocery store near my work was having a going-out-of-business sale last week(!!!!), so I went a little nuts, buying half-price duck confit, Maldon sea salt, fancy baking chocolate, and saba. What is saba, you ask? It’s basically just unaged balsamic vinegar, or a grape must reduction. Sweet, and not as acidic (or expensive) as aged balsamic vinegar, saba is delicious drizzled onto cheese, roasted veggies, salads, vanilla ice cream, and more—check out this article for some ideas. If you’re interested in trying it but haven’t spotted it in a market near you, you can order online (here for the version I’m using). Let me know how you end up using it!
- fresh ricotta, at room temperature
- extra virgin olive oil
- saba (also called vin cotto or mosto cotto. Substitute aged balsamic if you can’t find saba or honey for a different effect)
- fresh thyme leaves
- flaky sea salt
- grilled bread, to serve (or a just a baguette if you don’t have a grill pan or don’t want to fire up your grill)
- Spread ricotta on a plate. Drizzle with olive oil and saba, sprinkle with thyme leaves and sea salt. Serve with grilled bread.