Whipped Basil Ricotta + Grilled Bread

I love a good snack opportunity and I have to say this one really hits the spot! Crispy, garlicky bread paired with creamy basil ricotta dip is a match made in heaven and SO easy to throw together, not to mention a great way to use that fresh garden basil!

For the Grilled Bread (Serves 4):

• 4 slices of country loaf, each 1" thick

• ¼ cup extra virgin olive oil

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 garlic clove

For the Whipped Ricotta:

• 1 cup whole milk ricotta

• 2 tablespoons extra virgin olive oil

• 3 tablespoons fresh basil, chopped + more for garnish

• 1 small clove of garlic, minced

• 1/2 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon lemon zest + juice of 1 lemon

For the Grilled Bread:

1. Heat grill over medium-high heat.

2. Brush both sides of the bread slices with olive oil and sprinkle with a pinch of salt and pepper.

3. Oil the grill grates. To do this, lightly wet a wadded up paper towel with olive oil and wipe the oil evenly on the grates with tongs. This helps to give the bread those great grill marks.

4. Place bread on the grill, about 1-2 minutes per side.

5. Transfer the grilled bread to a plate and set aside until they are cool enough to handle.

6. Rub both sides of each slice of bread with the raw garlic clove.

For the Whipped Ricotta:

1. In a blender or food processor, add the ricotta, extra virgin olive oil, 3 tablespoons fresh basil, 1 clove of garlic, lemon juice, salt and pepper and pulse about 1 minute.

2. Taste and adjust the salt and pepper if needed. Transfer to a medium sized bowl and top with lemon zest and fresh basil. Serve with the grilled bread and get to dipping!