Friends, this week (like so many of the others in recent memory) has left me breathless and dashing from one thing to another. I have so much I want to say here and so little time in which to do it. However, I hate leaving this space fallow for too many days in a row, so I’ve dropped in to offer up a quick little mention of one of my current favorite ways to eat up jam.
It is simply a piece of toast, spread with ricotta cheese and topped with some sort of preserve. The one you’re looking at now is apricot jam. It works equally well with something with a peach, plum or cherry base (ricotta likes the stonefruits). It’s basic, grocery store ricotta that I first picked up on a whim a few weeks back. Now it’s a refrigerator staple.