Timothy F. Lewis
TVWBB 1-Star Olympian
1-lb. Fresh whole milk ricotta
1-cup coarsely chopped fresh basil
Zest and juice of one lemon
Salt and pepper as desired (I actually used no pepper)
Grilled/toasted STURDY BREAD (I had grocery store “baguette” which was too wimpy)
Food processor! Mixer would work but, processor truly shines here!
Ricotta, basil lemon zest and juice and salt in the bowl, process until smooth!
Grill off the bread while you’re making the spread, make a batch of Negronis and watch the sunset!
It might like a wee bit of garlic but, I didn’t. And I’m a garlic fiend! Might be good.
I made it yesterday, it was wonderful! Had a bit more tonight…even better!
Heading to a very nice bakery tomorrow (Bit of Swiss, Stevensville, MI) and will get some of their lovely baguettes for feasting!
Enjoy!
Total time? Five minutes, not including toasting time. I was rushed and broiled the bread, starting at the same time they times out almost to the minute!!!
1-cup coarsely chopped fresh basil
Zest and juice of one lemon
Salt and pepper as desired (I actually used no pepper)
Grilled/toasted STURDY BREAD (I had grocery store “baguette” which was too wimpy)
Food processor! Mixer would work but, processor truly shines here!
Ricotta, basil lemon zest and juice and salt in the bowl, process until smooth!
Grill off the bread while you’re making the spread, make a batch of Negronis and watch the sunset!
It might like a wee bit of garlic but, I didn’t. And I’m a garlic fiend! Might be good.
I made it yesterday, it was wonderful! Had a bit more tonight…even better!
Heading to a very nice bakery tomorrow (Bit of Swiss, Stevensville, MI) and will get some of their lovely baguettes for feasting!
Enjoy!
Total time? Five minutes, not including toasting time. I was rushed and broiled the bread, starting at the same time they times out almost to the minute!!!