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.
I chose to use Olive&Kickin’ Spanish Hojiblanca for this application. With it’s fruity, smooth intensity, notes of tomato, and big pepper 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 on fresh grilled salmon.
1 1/2 cup part skim ricotta cheese
1/2 cup Olive&Kickin’ Spanish Hojiblanca 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
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.