Ricotta and Parmesan Spread | Midwest Living

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Ricotta and Parmesan Spread

Ricotta and Parmesan Spread

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  • Makes: 16 servings
  • Yield: 2 cups
  • Prep 15 mins
  • Chill 1 hr to 12 hrs
  • Bake 8 mins

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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.


  • 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


  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 Facts

(Ricotta and Parmesan Spread)

Servings Per Recipe 16, vit. A (RE) 141, pro. (g) 7, vit. C (mg) 8, cal. (kcal) 120, vit. A (IU) 1114, Riboflavin (mg) 0, Fat, total (g) 5, Thiamin (mg) 0, carb. (g) 12, fiber (g) 1, calcium (mg) 130, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 86, sugar (g) 1, iron (mg) 1, sodium (mg) 348, Niacin (mg) 0, Monounsaturated fat (g) 1, Folate (µg) 11, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, chol. (mg) 17

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