Name: Fresh Ricotta and Swiss Chard
Yield: 4-6
Ingredients: Olive oil; Fine sea salt; 2 small onions, thinly sliced; 2 cloves garlic, chopped; 1 Tbsp Shawarma East; 1 bunch swiss chard, preferably rainbow, washed and chopped; 5 slices Tunisian-Style Preserved Lemons; 1 pound fresh ricotta cheese; 2 Tbsp Lemon Juice; ½ tsp espelette or pepperoncini

This is one of my at home favorite appetizers. Warm from the pan or prepared ahead and chilled, it's a great beginning to the table while you open wine and settle in for a great meal together. The combination of roses and nutmeg in Shawarma East along with the Tunisian-Style Cured Lemons is irresistible for warm bread.

Fresh Ricotta and Swiss Chard

Author: Lior Lev Sercarz
Servings: 4-6
Category: Appetizer

Ingredients

Olive oil
Fine sea salt
2 small onions, thinly sliced
2 cloves garlic, chopped
1 Tbsp Shawarma East
1 bunch swiss chard, preferably rainbow, washed and chopped
5 slices Tunisian-Style Preserved Lemons
1 pound fresh ricotta cheese
2 Tbsp Lemon Juice
½ tsp espelette or pepperoncini

Directions

In a 10” pan, heat 2 tablespoons of olive oil and cook the onion, garlic, and 1 teaspoon of salt over medium heat for 5-8 minutes or until softened.
Add the swiss chard Shawarma East and continue cooking for another 5-8 minutes or until tender.
Fold in the preserved lemons and cook for three more minutes. Adjust the seasoning with salt as needed and remove the pan from heat.
Spread the fresh ricotta onto a serving plate and top with the swiss chard and lemon mixture.
Drizzle with fresh olive oil, lemon juice, and a pinch or two of espelette (or pepperoncini) and enjoy!