Ricotta Basil Olive Oil Spread
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta lends a creamy-dreamy texture and richness. Use as a spread for bread and sandwiches, a dip for crudites or a topping for seafood.
1 1/2 cups part skim ricotta cheese
1/2 cup OLIVE & VINE extra virgin olive oil (we use a bold oil with a peppery finish that provides an interesting counterbalance to the rich ricotta)
five inch sprig of fresh basil, roughly chopped
1 clove garlic, smashed
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
Place the ingredients in 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.