Whipped Ricotta with Maple Syrup, Calabrian Chiles, and Grilled Sourdough
By Pure Maple from Canada
2 cups fresh ricotta
1/4 tsp lemon zest
1 tsp freshly squeezed lemon juice
1 tsp kosher salt
2 Tbsp extra virgin olive oil
2 Tbsp chopped Calabrian chilis in oil
2 Tbsp Maple Roch maple syrup
4 large slices grilled or toasted sourdough bread
Place the ricotta, lemon zest, lemon juice, and salt in a food processor and puree.
With the motor running, slowly drizzle in one tablespoon of the olive oil to emulsify into the ricotta.
Turn off the food processor and scoop the whipped ricotta into a serving bowl.
Smooth down the ricotta to look like a lightly textured bowl of hummus.
Scatter the chopped chilis over the ricotta and then drizzle the real maple syrup over the cheese. Serve with grilled sourdough and a spoon.