Ricotta and Parmesan Spread
By cindygwest
![Ricotta and Parmesan Spread](/media/10/8a/cb59f83db6443e0bad1b4ef397fa362797cc.jpg/rh/ricotta-and-parmesan-spread.jpg)
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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