Instructions: 1. Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl. Spoon in ricotta. Cover and alLow to drain in the refrigerator overnight.

2. Heat oven to 400F. Discard liquid in bowl. Wipe out bowl. Return ricotta to bowl. Stir in chopped sage, salt and pepper. Line a 1 1/2-quart ovenproof bowl or souffl, dish with the cheesecloth. Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl. Bake 1 hour until browned on top (ricotta will be jiggly in center). Cool cheese on rack 15 minutes.

Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 minutes. Wrap and refrigerate overnight. (Can be made ahead. Refrigerate up to 2 days.) Discard cheesecloth. Transfer ricotta to serving plate. Let stand at room temperature 1 hour before serving.

3. Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.

Add sage leaves and cook just until leaves darken, about 20 seconds. Pour oil and sage leaves on top of ricotta.

Makes 8 to 10 servings.

less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g

NOTES : This wonderful cheese spread with chopped fresh sage couldnt be easier-just shape and bake.

Prep time: 15 minutes plus chilling

Baking Time: 1 hour Degree of difficulty: easy

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