Lemon Pepper Ricotta Spread Recipes

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RICOTTA CHEESE SPREAD WITH LEMON AND HERBS



Ricotta Cheese Spread With Lemon and Herbs image

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.

Provided by windy_moon

Categories     Spreads

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Empty the container of ricotta into a strainer and place over a bowl.
  • 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!).
  • Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
  • Stir until blended.
  • Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
  • Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
  • Serve with crackers, bread, or raw vegetables.
  • *I used the 4 hour drain time as the cooking time for this recipe*.

Nutrition Facts : Calories 123.5, Fat 10.3, SaturatedFat 4.9, Cholesterol 27.1, Sodium 64.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 6

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