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.




  • 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°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

120 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 17 mg cholesterol; 348 mg sodium. 86 mg potassium; 12 g carbohydrates; 1 g fiber; 1 g sugar; 7 g protein; 0 g trans fatty acid; 141 RE vitamin a; 1114 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 130 mg calcium; 1 mg iron;