Ricotta and Parmesan Spread

Photo by Cindy W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 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

Directions

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 with cooled toast slices and vegetable dippers.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: