Makes 4 servings


Small bunch of the following herbs, leaves removed from stems and chopped, yielding about two teaspoons each: parsley, dill, celery leaves, mint, arugula, cilantro

1/4 cup toasted pine nuts

1/2 cup whole-milk ricotta

Grilled rustic-style bread


1. Pick the leaves from the washed herbs and roughly chop them.

2. Begin crushing the herbs with a mortar and pestle. After 30 seconds to a minute, add the pine nuts and continue mashing until thoroughly mixed.

3. Fold the herbs and pine nuts into the cheese and season to taste with salt and pepper.

4. Serve with warm, grilled bread.

- Ancient Roman recipes for modern kitchens, adapted by Chris Vacca and Kiki Aranita

Per serving (with two slices of bread per serving): 162 calories; 6 grams protein; 13 grams carbohydrates; trace sugar; 9 grams fat; 10 milligrams cholesterol; 156 milligrams sodium; 1 gram dietary fiber.