Artisan rolls deserve a proper meal around them. You'll warm and split them, then top with creamy ricotta and good oil while you build a simple salad from what's in the kitchen. The rolls are the star here.

Serves 2. 20 minutes, 15 at the stove.

About 210 calories a serving, 9 g protein, 14 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Warm the 4 rolls for 5 minutes until the crust firms and the inside softens.5 min
2. While the rolls warm, put 8 ounces ricotta in a bowl and whip it with a fork until creamy and light, a minute or two. Add 1 tablespoon of the rosemary olive oil, 1/4 teaspoon salt, and several grinds of pepper, and fold to combine.
3. Split each warm roll in half lengthwise. Spread or dollop the whipped ricotta on both cut sides of each roll. Drizzle the remaining 1 tablespoon rosemary olive oil over the ricotta. Finish with a squeeze of lemon juice and a pinch of sea salt.
4. Serve the rolls on two plates while warm, with lemon wedges on the side if you have them.

Note Swap whipped ricotta for burrata or soft goat cheese if you prefer. Ricotta keeps five days covered. Serve alongside a bitter green salad or raw vegetables with more lemon juice to cut the richness of the cheese.