Whipped Ricotta with Lemon & Olive Oil
1/8 cup cream cheese, softened
2.5 cups whole-milk ricotta
2 tablespoons whipping creamVines & Branches French Grey Sea Salt + fresh cracked black pepper +
lemon zest + Vines & Branches House Blend Olive Oil
toasted bread for serving
In the bowl of an electric
stand mixer fitted with a whisk attachment, beat cream cheese until smooth and
pliable. Stop the mixer and add ricotta and cream. Beat on medium
speed for 4 to 5 minutes or until mixture is less grainy and fluffed.
Remove from the mixer and place in a bowl of platter. Sprinkle
generously with sea salt, black pepper, lemon zest, and a good drizzle of olive
oil. Serve with toasted bread.
Original Recipe Source: http://joythebaker.com/2013/09/whipped-ricotta-with-lemon-an-olive-oil/