Ricotta-Basil Olive Oil Spread

There are two versions of this recipe posted here.  One uses an extra virgin oil and fresh basil, and the other uses our basil-infused olive oil.

Version 1

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Basil Olive Oil

Vancouver Island Salt Co. Orange and Lime Sea Salt

Ingredients:

1 cup ricotta cheese

4 Tablespoons Sunshine Coast Olive Oil Co. Basil Olive Oil

1 Tablespoon lemon juice

zest from half a lemon

1/4 teaspoon Vancouver Island Salt Co. orange and Lime sea salt.

1 garlic clove, crushed.

Recipe:

Mix all ingredients in a blender.  Refrigerate 1 hour before serving.

 

 

Version 2:

 

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Ultra Premium Medium Intensity Extra Virgin Olive Oil, such as an Arbequina

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.

A 40 day young Chilean Arbequina is the ideal choice for this application.  With its grassy-herbaceousness, apple peel centre, 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 be equally delicious as a mayonnaise replacement, a dip for crudités, or spread fresh grilled salmon.

 Ingredients:

• 1½ cup part skim ricotta cheese

• ½ cup Sunshine Coast Olive Oil Co. Ultra Premium Medium Intensity Extra Virgin Olive Oil

• 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: