• Serves 4 to 6
• 1 teaspoon coriander seeds
• 6 ounces ricotta salata, thinly sliced
• 4 thyme sprigs
• 1⁄4 teaspoon red pepper flakes
• Peels of 1 lemon, thinly sliced
• 1⁄2 cup olive oil

Place a small pan over medium-high heat. Once the pan is warm, add the coriander seeds and peppercorns and cook until fragrant and toasted, about 1 minute.

Place the toasted coriander seeds and black peppercorns in a mortar and use a pestle to grind the seeds until they’ve roughly cracked. Alternatively, use the back of a chefs’ knife to crush the seeds on a cutting board.

Add the ricotta salata to a bowl and sprinkle withcracked coriander and black peppercorns, thyme, redpepper flakes, and lemon zest. Drizzle the olive oil over the top and cover with plastic wrap. Let marinate in the refrigerator for at least 1 hour, up to 24 hours, before serving. Marinated ricotta salata lasts for up to a week in the refrigerator.

Serve with bread, crackers, or eat as is.