Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Ricotta Con Latte Cheese
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 1 clove Garlic, minced
- 1 Lemon, zested
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Crushed Red Pepper
- 2 tbsp Fresh Basil Leaves, chopped
- Cento Italian Balsamic Glaze, for drizzling
Directions
In a food processor, blend the ricotta with olive oil, garlic, half of the sun dried tomatoes, lemon zest, salt, chili flakes, pepper, and basil until very smooth. Spoon the whipped ricotta into a serving bowl and swirl the top with the back of a spoon. Scatter the remaining sun dried tomatoes over the surface. Drizzle with balsamic glaze and finish with a basil leaf. Serve with toasted bread, crostini, or vegetables. Serves 6.
