Ingredients:
16oz Whole Milk Ricotta
1/2T Olive Oil
1/2t Salt
1 Lemon, 1/2 juice and zest
Coarse Ground Black Pepper
Smoked Sea Salt
Directions:
1. Using wire whip attachment, blend ricotta on medium for 2 minutes on medium
2. Add in salt, lemon juice and zest, whip an additional 1-2 minutes on medium / high
3. Transfer to small bowl, drizzle with olive oil. Add additional black pepper and smoked sea salt
4. Serve with toasted baguette, or my No Knead Rosemary Bread
Notes:
I used Murray’s Ricotta for my first test and did a second trial with 365 Brand from Whole Foods. Murray’s whipped up much better than 365 Brand. I do not recommend using 365 Brand.
