Ricotta Cheese Spread With Lemon and Herbs |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Fresh and fast, this delightful recipe came to me some years back from a cookbook entitled, well, Fresh and Fast . Because you are working with fresh herbs, feel free to experiment with whatever you are able to get the freshest. This spread has a nice, light feel and taste, and beats dip-in-a-can any day of the week. Ingredients:
1 (15 ounce) container whole milk ricotta cheese or 1 (15 ounce) container part-skim ricotta cheese |
1 garlic clove (crushed through a press) |
1 teaspoon grated lemon zest |
1 teaspoon fresh thyme leave (stripped from the stem) |
1 pinch salt |
fresh ground black pepper |
2 tablespoons extra virgin olive oil |
4 basil leaves (rolled and cut into strip for garnish) |
Directions:
1. Empty the container of ricotta into a strainer and place over a bowl.
2. Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
3. Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
4. Stir until blended.
5. Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
6. Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
7. Serve with crackers, bread, or raw vegetables.
8. *I used the 4 hour drain time as the cooking time for this recipe*.
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