6-8 Servings 


1 (15-ounce) container of whole milk ricotta 

1/4 cup roughly chopped fresh basil and 1 Tbsp extra for topping 

1 Tbsp of Olive oil + 1 Tbsp extra for topping 

½ teaspoon salt 

Juice and zest of one lemon 

¼ cup of pine nuts, toasted for topping 

6 Madeleines, cut into slices and toasted with 1 Tbsp butter or Olive Oil Instructions: 

1. Cut each Madeleine into about 4 slices width-wise. Heat a medium sized pan with 1 Tbsp of butter or olive oil to toast the sliced Madeleines lying on one side, until golden, about 3 minutes, before flipping and toasting the other side. Set aside to cool slightly once done. Wipe the pan and toast the pine nuts with the skillet on medium heat for about 3 minutes, until golden. Set aside. 

2. To make the savory ricotta dip, add the ricotta, olive oil, basil, salt, lemon juice and lemon zest to a food processor. Blend until smooth and creamy to your liking, 1-2 minutes. 3. Spoon dip into a medium bowl or dish with a lip. Garnish with additional basil, a drizzle of olive oil, lemon zest and pine nuts and toasted Madeleines.