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.

I chose to use a 40 day young Chilean Arbequina for this application.  With it's grassy-herbaceousness, apple peel center, and healthy peppery 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 fresh grilled salmon.

Ingredients

1 1/2 cup part skim ricotta cheese
1/2 cup Amphora's Ultra Premium, ultra fresh 2011 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.