I made this dish recently for some friends who came to stay. It’s a variation on something I do pretty often, especially in the warmer months: cook a bunch of vegetables separately and then arrange them on a bed of whipped cheese like my ricotta spread, or in this case my current favorite chèvre-artichoke mixture. Scatter herbs and edible flowers over i…
Keep reading with a 7-day free trial
Subscribe to Things On Bread to keep reading this post and get 7 days of free access to the full post archives.