Ricotta and Basil Olive-Oil Spread
Ricotta and Basil Olive-Oil Spread
Print Recipe
|
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
Ricotta and Basil Olive-Oil Spread
|
Print Recipe
|
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
| Prep Time |
| 5minutes |
| Prep Time |
| 5minutes |
Ingredients
- 1 1/2 cup partly skimmed ricotta cheese
- 1/2 cup Frescolio Mono-Varietal EVOO the more peppery and fruity, the better
- 1 handful fresh basil washed and dried
- 1 clove garlic mashed
- 1 tbsp fresh lemon juice
- 1 tsp sea salt
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place the ingredients in the bowl of a food processor or blender and process until smooth. Adjust seasoning to taste and store tightly covered in the refrigerator for up to three days.
Recipe Notes
This spread is excellent on toast; however, it would be equally delicious as a mayonnaise replacement, a dip for crudités, or spread over fresh-grilled salmon.
This recipe uses one of Frescolio's Mono-Varietal EVOO. You could also use any of the following EVOOs for a different taste: