Let’s try something really different. Let’s serve it for dessert.

Remember, in Europe they love cheese for dessert. Remember, as Brillat-Savarin put it, “A dinner which ends without cheese is like a beautiful woman with only one eye.” OK, so Brillat-Savarin has kind of a morbid sense of humor, but he’s right about the cheese.

Dish it out into custard cups (using a small scoop or large melon baller will make attractive spheres of cheese) and top it with honey. It’s a great way to show off any good honey you happen to have in the house. (I have some chestnut honey which goes GREAT this way. Orange blossom or tupelo honey will also be spectacular.)

Another fun seasonal desert now that it’s June: add fresh strawberries and basil syrup. Yeah, basil syrup. Combine a cup of sugar and a cup of water and bring to a boil. Take it off the heat, add a half-cup of basil leaves, and steep for 15 minutes. Serve that over your strawberries and cheese.

Or make the same recipe with lavender leaves instead of basil and fresh plums or peaches for the fruit.

If you’d like to add a bit of crunch, take a sheet of puff pastry (available in the freezer section). Cut a strip 3 inches wide. Put a strip of the ricotta down the center, and drizzle with honey or one of the syrups. Roll the strip to make a long tube of puff pastry filled with ricotta, and pinch closed. Bake at 350 for 10-12 minutes. Cool, then drizzle with more syrup before serving
2″ slices of it.

If you don’t want to be all desserts about it, mix some cooked spinach into your ricotta instead. And maybe some bacon. Or mushrooms. Omit the syrup, but cook it the same way.  Source:PamPerdue