Lemon-Thyme Whipped Ricotta
Combine ricotta, 2 tablespoons thyme, shallot (or chives), lemon zest, lemon juice, pepper and salt in a food processor. Puree for a few seconds until smooth.Advertisement
Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with oil and sprinkle with thyme.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
1 medium-fat meat