Tag Archives: Bread

Ricotta Thyme + Olive Oil Spread With A Beer Tasting

Beer Tasting2

Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!

Ugh, how do you all do it!

Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.

Beer Tasting

If you enjoy craft brews, feel free to drop your suggestions in the comments below!

Ricotta Thyme + Olive Oil Spread


Ciabatta Bread

2 Cups Ricotta; at room temprature

1 Cup Whole Milk

4 Garlic Cloves; smashed and minced

4 Tbsp Fresh Thyme Leaves

1 Tsp Dried Oregano

Extra Virgin Olive Oil

Sea Salt to taste

White Pepper to taste


Honestly, this is so easy you guys.

All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.

Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.

To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.

Serve alongside toasted ciabatta bread and enjoy!

Cheese Board

Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!

Beer Tasting3

Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂

Craft Beer Tasting (4)


Craft Beer Tasting (5)


Pesto + Fontina Panini


Honestly… I have nights where I get home from work and could really just go for a sandwich. I know this is awful and you all should shun me right about now, but before we make any rash decisions think of it this way…. The shammish (sandwich in Sarah language- dont ask questions) I speak of is loaded with melted ooey-gooey fontina cheese and piled high with arugula, tomatoes, roasted red peppers, green onions, and basil. Now imagine this said shammish slathered in a ginormo heaping of pesto and then griddled in a panini press until all the above mentioned amazing-ness meld and become acquainted with one another…. Do you still feel like shunning me now?

Also do not judge the pictures of the final product to harshly… I was starving and did not care so much in regards to looks. Shame on me, I should have known I was going to post this. O.o




Ciabatta Bread (I used Olive Oil + Roasted Garlic Ciabatta)

Prepared Pesto

Fontina Cheese; sliced

Fresh Arugula

Fresh Basil Leaves (optional)

Tomato; sliced

Fire Roasted Red Peppers; sliced

Green Onions; sliced


First things first, unwrap that majestical gift from the angels above (otherwise known as Fontina Cheese) and slice it up into nice thick slabs.


Boom. Try to refrain from eating them…. you want the ooey-gooey to exist in your panini so stay strong my friends…


Generously slather both sides of your ciabatta bread with the prepared pesto.


Dont be shy with it now! Also please dont mind my rusty pastry brush… the rust builds character?


Now that your ciabatta is ncie and happy, pile on the cheese…








Red peppers…


Green onions…


And the other half of your bread!


Allow the cheese to melt and the ciabatta to toast in your panini maker for about 5 minutes then enjoy!


As I stated previously, dont criticize my finished product pictures too harshly…


It may not have looked pretty but it sure was tasty!