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RICOTTA-BASIL OLIVE OIL SPREAD

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness. Ingredients 1 1/2 cup part skim or full fat ricotta cheese 1/2 cup Ultra Premium, ultra fresh Chilean Arbequina EVOO five inch sprig of fresh basil, washed and dried 1 clove fresh garlic, smashed 1 tablespoon fresh squeezed lemon juice 1 teaspoon sea salt or to taste Directions 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.

Published in Dressings, Sauces, Marinades, Mustards

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