Summer cheeses from mozzarella to feta to ricotta
With these cheeses driving the menu in the coming weeks, meat can take a back seat.
Feta Greece's gift to gastronomy is my go-to cheese in summer.
If the feta you buy isn't in brine, make one: 1 tablespoon kosher or sea salt per 1 cup water.
[...] keep your fingers out of the tub - use a clean fork or tongs to remove the feta, and the cheese will last longer.
-- Toss penne with an uncooked sauce of chopped tomato, feta, kalamata olives, basil, capers and olive oil.
-- Cream feta in a food processor with garlic and olive oil; serve with cucumbers, radishes and warm flatbread.
Dress with lemon, garlic, olive oil and mint, and shower with crumbled feta.
Top with roasted peppers and basil, or with halved cherry tomatoes heated in olive oil until juicy.
When slightly softened, add arugula, toasted sliced almonds and shaved ricotta salata.
Use a fine extra-virgin olive oil, torn (not cut) basil and, please, no balsamic vinegar.
-- Make a grilled cheese sandwich with fresh mozzarella and tapenade.
-- Marinate ciliegine (cherry-size fresh mozzarella) for a few hours in extra-virgin olive oil, hot pepper flakes, garlic, parsley and dried oregano.