Ricotta Cheese Spread With Lemon And Herbs

• 1 (15 ounce) container whole milk ricotta cheese or (15 ounce) container part-skim ricotta cheese
• 1 garlic clove (crushed through a press)
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leave (stripped from the stem)
• 1 pinch salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 basil leaves (rolled and cut into strip for garnish)

1. Empty the container of ricotta into a strainer and place over a bowl.
2. Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
3. Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
4. Stir until blended.
5. Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
6. Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
7. Serve with crackers, bread, or raw vegetables.
8. *I used the 4 hour drain time as the cooking time for this recipe*.

milk ricotta cheese, garlic, lemon zest, thyme, salt, fresh ground black pepper, extra virgin olive oil, basil

Taken from www.food.com/recipe/ricotta-cheese-spread-with-lemon-and-herbs-204439 (may not work)