I potted four large pots of herbs on my kitchen window perch last fall, letting them naturally freeze through the winter months and die. About two weeks ago I was pleased to see that my chives were growing back with vengeance, filling the terracotta pot from edge to edge. Rather than using these onion-y, green stalks in their raw atop a salad, I decided to rework a banana bread recipe to accommodate fresh ricotta and of course the sweet, spring chives.
Great for an afternoon snack or even dessert.
1 ¾ Cup flour
1 Teaspoon baking powder
1/8 Teaspoon baking soda
1 Teaspoon salt
½ Teaspoon pepper
4 large eggs
¾ Cup extra virgin olive oil
½ Cup ricotta cheese
3 Tablespoons minced fresh chive
Preheat the oven to 350˚. Butter a 9x5x3-inch loaf pan.
In a small bowl, mix the flour, baking powder, baking soda, salt and pepper.
In a large bowl beat the eggs and the sugar until they are light yellow in color. Slowly drizzle in the olive oil while continuing to beat the eggs. Once all of the olive oil is combined, mix in the ricotta cheese and wisk until no lumps remain.
Add the flour mixture to the egg mixture one-third at a time. Mix until combine, but do not over-mix as this will cause the bread to be tough. Fold in the minced chive until combine. Pour the batter into the buttered loaf pan. Bake for 45 minutes to an hour.