Ingredients

• 3 cloves garlic, finely chopped
• 1 lemon, for zest
• 15 oz whole milk ricotta cheese
• ¼ cup extra-virgin olive oil
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• ½ teaspoon red pepper flakes
• Naan bread, pita chips, or crusty bread, for serving (optional)

Steps

1. Preheat oven to 425°F. Chop garlic and zest lemon (1 teaspoon). Combine all ingredients (except bread) until blended.
2. Spread mixture in 2-quart baking dish. Bake 10–15 minutes or until hot. Set aside to cool 5 minutes before serving. Serve with naan bread, pita chips, or crusty bread for dipping, if desired.

Ingredients

• 4 oz sliced prosciutto (8 slices), halved
• 1 cup baby arugula
• 1 tablespoon lemon vinaigrette
• ⅓ cup fig (or peach) preserves
• 4 oz Deli garlic-herb goat cheese
• 1 teaspoon cracked black pepper

Steps

1. Cut prosciutto slices in half width-wise. Place arugula in small bowl; drizzle with vinaigrette and toss to coat.
2. Place prosciutto slices on work surface. Spread even amount preserves over each prosciutto slice, then crumble cheese evenly over preserves. Top evenly with arugula mixture and sprinkle with pepper. Starting from cut edge, roll prosciutto over filling, placing seam-side-down on serving platter. Serve.