Ricotta-Basil Olive Oil Spread
October 14, 2016
I chose to use a 40 day young Chilean Arbequina for this application. With it's grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently. I toasted some bread and liberally slathered it with the spread. However, it would would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.Ingredients1 1/2 cup part skim ricotta cheese1/2 cup Ultra Premium, ultra fresh 2011 Chilean Arbequina EVOO five inch sprig of fresh basil, washed and dried1 clove fresh garlic, smashed1 tablespoon fresh squeezed lemon juice 1 teaspoon sea salt or to tasteDirections Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
