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Ricotta and Parmesan Spread

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Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin.

Ingredients

Units Scale
  • 1 15 – 16 – ounce container whole milk ricotta cheese
  • 3 ounces Parmesan cheese, finely shredded (3/4 cup)
  • 1/4 cup snipped fresh basil
  • 2 tablespoons snipped fresh oregano
  • 2 tablespoons snipped fresh chives
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon olive oil (optional)
  • 1 8 – ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices
  • Assorted vegetable dippers

Instructions

  1. For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper. (If the spread seems a little dry, stir in olive oil.)
  2. Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
  3. For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside.
  4. Serve spread with cooled toast slices and vegetable dippers.

Nutrition

Find it online: https://goingmywayz.com/ricotta-parmesan-spread/