Lemon Basil Ricotta Recipe

Lemon Basil Ricotta

1. 1

   Drain and prepare ricotta

   If your ricotta is very wet, place it in a fine-mesh sieve set over a bowl and let drain 15–20 minutes in the refrigerator to concentrate flavor and avoid a runny spread. If ricotta is already relatively thick, proceed immediately.

2. 2

   Chop basil and zest lemon

   Wash, dry, and remove stems from the basil. Finely chop the leaves until you have about 1 cup packed chopped basil. Using a microplane or fine grater, zest one large lemon until you have about 1 tablespoon zest. Juice enough of the lemon to yield 1 tablespoon of juice.

3. 3

   Combine ingredients

   In a medium mixing bowl, add the drained ricotta. Fold in the chopped basil, lemon zest, lemon juice, and 1 tablespoon extra-virgin olive oil. Stir gently with a spatula until evenly combined but still slightly textured—do not over-whip; the ricotta should remain light and slightly grainy.

4. 4

   Season

   Season the ricotta mixture with 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add the remaining 1 teaspoon salt sparingly if you prefer more pronounced seasoning. If mixture tastes flat, a few more drops of lemon juice can brighten it.

5. 5

   Plate and finish

   Transfer the ricotta to a shallow serving bowl or spread it on a platter using the back of a spoon for an attractive rustic appearance. Drizzle the 3 tablespoons of honey evenly over the surface of the ricotta. Finish with a light grind of black pepper and, if desired, a small additional drizzle of olive oil (about 1 teaspoon) and a few lemon slices or wedges around the edge for garnish.

6. 6

   Serve

   Serve immediately with toasted bread, crostini, or crackers. If preparing ahead, cover and refrigerate up to 24 hours; wait to add the honey drizzle until just before serving so the honey stays glossy.