Enjoy the delicious creamery ricotta in this dish with some walnut crostini and a fennel salad.
Courtesy of Chef JW Foster of The Fairmont Banff Springs Hotel.
In a mixing bowl, whip ricotta until smooth and allow time to refrigerate.
Pre heat oven to 375ºF. Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt. Place in oven until toasted and crisp, remove from oven and allow to cool.
Preheat oven to 350ºF; in a mixing bowl add all ingredients. Mix well and place on a baking tray. Place in oven and cook until just cooked though. Remove and allow cooling until room temperature.
Place fennel, red onion in a chilled bowl, drizzle with Olive oil, juice from lemon, toss and season with sea salt/black pepper.