Ricotta and Parmesan Spread

Ricotta and Parmesan Spread


  •           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


  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 spread with cooled toast slices.

Note:  Rubbing toasted bread slices with cut garlic adds another dimension.     



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