2,000 Year Old Appetizer
Moretum
Nearly 2,000 years ago, Romans were making a creamy cheese-and-herb spread called moretum. I'm bringing it back—with homemade sourdough, a little modern convenience, and the same measuring philosophy my mother and grandmother used: a pinch of this, a dab of that.
Ingredients
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1 cup whole-milk ricotta cheese, or Farmer's Cheese, well drained
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1 small garlic clove, finely minced
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¼ cup finely chopped fresh parsley (1 tbsp + 1 tsp dried)
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2 tbsp fresh chives, chopped (2 tsp dried)
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2 tbsp fresh arugula, finely chopped (optional)
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1 tsp fresh thyme (⅓ tsp dried)
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1 tsp fresh mint, finely chopped (⅓ tsp dried)
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2 tsp white wine vinegar, plus up to 1 tsp more to taste
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1 tbsp extra-virgin olive oil, plus a little for drizzling
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¼ tsp freshly ground black pepper
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¼ tsp salt, or to taste
Original recipe:
Instructions
Strain the liquid from the ricotta.
Whip the ricotta. Place the drained ricotta in a mixing bowl. Using a hand mixer, beat for 2–3 minutes until light, smooth, and fluffy.
Add the seasonings. Add the garlic, olive oil, 2 teaspoons vinegar, salt, and pepper. Beat for another 30 seconds until incorporated.
Fold in the herbs. Add parsley, chives, arugula, thyme, and mint. Mix briefly on low speed or fold in with a spatula.
Taste and adjust. Add the remaining teaspoon of vinegar if you want more brightness. Adjust salt and garlic to your liking. If using dried herbs, let the mixture rest for 15–20 minutes so they soften.
Serve. Spoon into a shallow bowl, drizzle with olive oil, and garnish with a little parsley. Serve with warm flatbread, toasted pita, or crackers.
