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Ricotta and Parmesan Spread
- Makes: 16 servings
- Yield: 2 cups
1 hr to 12 hrs
Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.
whole milk ricotta cheese
Parmesan cheese, finely shredded (3/4 cup)
snipped fresh basil
snipped fresh oregano
snipped fresh chives
kosher salt or 1/2 teaspoon table salt
cracked black pepper
olive oil (optional)
loaf baguette-style French bread, cut into 1/4-inch-thick slices
Assorted vegetable dippers
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.)
Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
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.
Serve spread with cooled toast slices and vegetable dippers.
(Ricotta and Parmesan Spread)
Servings Per Recipe 16, cal. (kcal) 120, pro. (g) 7, carb. (g) 12, Fat, total (g) 5, Folate (µg) 11, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, iron (mg) 1, calcium (mg) 130, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 1114, vit. C (mg) 8, sugar (g) 1, fiber (g) 1, sat. fat (g) 3, Monosaturated fat (g) 1, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, Potassium (mg) 86, sodium (mg) 348, vit. A (RE) 141, chol. (mg) 17