Vine Leaves with Ricotta

Ingredients

• 200 g ricotta
• 200 g crumbly cream cheese
• 2 vine leaves
• 1 EL rosemary needles
• 1 EL chives rolls
• edible flowers (e.g., borage, chive and garlic blossoms)

Instructions

1. 1.

   Line a small round sieve with a muslin cloth, add the ricotta and press out excess liquid.

2. 2.

   Repeat the same process with the crumbly cream cheese. Press each cheese into a small bowl (about 8‑10 cm) and then spoon onto a vine leaf.

3. 3.

   Garnish with rosemary, chives, and edible flowers. Serve best with fresh country bread for a snack.