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.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.)

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  • Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.

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  • For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425°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.

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  • Serve spread with cooled toast slices and vegetable dippers.

Nutrition Facts

120 calories; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 17mg; sodium 348mg; potassium 86mg; carbohydrates 12g; fiber 1g; sugar 1g; protein 7g; trans fatty acidg; vitamin a 141RE; vitamin a 1114IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 11mcg; vitamin b12mcg; calcium 130mg; iron 1mg.

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