Lemon-Basil Ricotta
 
Makes about 2¼ cups
Ingredients
  • 2 cups whole-milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup sliced fresh basil
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a medium bowl, stir together ricotta, Parmesan, basil, oil, zest, salt, and pepper. Cover and refrigerate for up to 3 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-tomatoes-on-lemon-basil-ricotta-crostini-recipe/