Ricotta "Spoonable" - Fresh-Pressed Olive Oil
Creamy ricotta enriched with lemon and herbs, perfect for dipping or topping pasta—try it on crackers, bread, or in salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Ingredients
- 2 cups whole-milk ricotta, drained, if necessary
- 1 large lemon, or more to taste
- 3 tablespoons minced shallots
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- Pinch of freshly ground black pepper
- 1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil
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