Ricotta and Parmesan Spread

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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.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
chill:
1 hr
bake:
8 mins
total:
1 hr 23 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

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.)

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  • 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°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.

Nutrition Facts

Per Serving:
120 calories; fat 5g; cholesterol 17mg; saturated fat 3g; carbohydrates 12g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 7g; vitamin a 140.6RE; vitamin a 1113.6IU; vitamin c 8.2mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 11.2mcg; vitamin b12 0.2mcg; sodium 348mg; potassium 85.9mg; calcium 130.5mg; iron 0.8mg.
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