Whether served with the antipasto course or in a sandwich, salami steals the show with a rich flavor that comes from garlic, wine, and spices. On the other end of the spectrum is ricotta, the creamy, mild cheese that plays well with others, finding its way into dips, pasta dishes, and even pancakes. Since I love both, I enjoy making this recipe as a way to highlight the contrasts of two Italian favorites. When baked, the flavor of salami becomes even more robust. Hardening as it cools, it forms the perfect shell for whipped ricotta and a topping of freshly cracked black pepper. Lightly flavored even with the addition of…