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
4 Tbsp Calabrian Chili Orange Spread
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 food processor and scoop ricotta into a serving bowl.
Dollop whipped ricotta onto latkes and finish each with a teaspoon or more of Calabrian Chili Orange Spread