Recipe finder
Ricotta and Parmesan Spread
- Makes: 16 servings
- Yield: 2 cups
- Prep 5 mins
- Chill 1 hr to 12 hrs
- Bake 8 mins
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.)
- 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 with cooled toast slices and vegetable dippers.
Nutrition Facts
(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