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Ricotta and Parmesan Spread

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Rate this recipe 4.3/5 (58 Votes)
Ricotta and Parmesan Spread 1 Picture

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

Details

Servings 16

Preparation

Step 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 with cooled toast slices and vegetable dippers.

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